We all have heard the expression, “American as apple pie.” Well, where I come from you are as American as a pecan pie on Thanksgiving day. Yes, you heard me, pecan pie. Pecans might very well have been present at the very first Thanksgiving feast. After all, the word pecan is a Native American word meaning, “a nut needing a stone to crack.” Well, let’s get to cracking some nuts, so we can make us an American classic, a pecan pie.
- 1 cup of sugar
- 2 cups of corn syrup
- 1/2 cup of butter
- 1/2 teaspoon of salt
- 6 eggs
- 1 teaspoon vanilla
- 2 cups pecans- halves or chopped ( we use large pieces in our pies)
- 2 – 9″ deep dish pie shells
Boil for 3 minutes the sugar, syrup, butter, and salt. Let cool for 5 minutes. Add eggs and vanilla to sugar mixture. Mix well. Put the pecans in the pie shells. Distribute evenly. Make sure you have no gaps, if you do, put pecans in them. Pour mixture into two 9″ deep dish pie shells on top of pecans. Pecans will float to the top. (This method helps in two ways. The first is it makes your pies not as messy. The second is that it helps cut down on the pecans burning on top.)
Bake these pies in a 350 degree oven for 45 minutes to one hour depending on oven. Remove from oven and allow to cool.
Pecan pies fresh out of the oven.
Hey there. My name is Ashley Summers, and I would like to take a few lines to introduce myself and what I hope to accomplish with this blog.
I am a fourth generation nut. Well, to be perfectly honest, I am a fourth generation pecan girl. Those of you who know me might say I had it right the first time. I live in the metropolis of Cameron, South Carolina, and work at Golden Kernel Pecan Company. I have been “full”time for about ten seasons now. I say full time because I can’t remember a time when I wasn’t involved in some aspect of the season. However, after college, I decided to teach middle school English until there was room for me full time here at GKPC. As you can imagine, going from teaching English to 6th, 7th, and 8th graders is not a big stretch from what I do now. That being working for my dad and uncle- the owners, bosses, chiefs, man- in -command, El Presidenta, etc. I know it sounds kind of weird, but like the farmer in those Ram truck commercials from the Super Bowl or those vampires and werewolves from those books and movies, it’s in my blood.
I want to accomplish a few things with this blog. One is to educate people about PECANS. They get the shaft a lot of times when people talk about tree nuts. I can not wait to teach you how awesome these little nuggets of gold are for you. Secondly, I would even like to make some of the recipes we have here at Golden Kernel Pecan. These little treasures come from my Memi Summers’s recipe books that she wrote all in the margins and tweaked where she saw fit. The recipes also have been passed down from others in my family and friends. Thirdly, I will also write a little about life in the South for me, a single(divorced), mother of two (19 year old daughter and 17 1/2 year old son). I live in the community from which I work. I have lived here most of my life except when I went to the University of South Carolina and when I was first married. I have a cute little dog named Ruthie. She is about four months old. I also have a very special, best friend who hopefully will be much more than that one day.
So, sit back and let’s get started. My next post will be a classic. I will teach you how to make our Golden Kernel Pecan Company Pecan Pie and Tarts from the recipe we use in our own kitchen here at our plant.
Thanks for reading, and let’s get cooking with pecans!