BROWN RICE
Ingredients:
1 tablespoon butter
1 tablespoon pecan oil
1/4 cup chopped green onions
1/2 cup dried currants or cranberries
1 cup brown rice
2 1/2 cups chicken broth
1 cup chopped pecans, toasted
Directions:
Heat butter and oil in a small skillet; add green onions and saute until soft. In a medium sized suacepan, combine onions, currants, rice and broth. Cook, covered, about 45 minutes or until liquid is absorbed. To serve, combine rice and pecans. Garnish with green onion tops.
Servings: 4
BASIL AND PECAN MIXED GREENS SALAD
Ingredients:
10 ounces mixed salad greens
1 tablespoon fresh basil, coarsely chopped
3/4 cup freshly grated mozzarella cheese
1/2 cup grated fresh Parmesan cheese
4 large tomatoes, cut into bite sized pieces
Salt, pepper to taste
1 cup chopped, toasted pecans
1/4 cup pecan oil
Directions:
Mix together all ingredients. Toss lightly to coat with pecan oil.
TRADITIONAL PECAN PIE II
Ingredients:
1 cup pecan halves or pieces
4 eggs, beaten
3/4 cup sugar
1/2 teaspoon salt
3/4 cup light corn syrup
3/4 cup dark corn syrup
1 tablespoon pecan oil
1 teaspoon vanilla
Unbaked pie crust
Directions:
Mix eggs, sugar, salt, corn syrup, pecan oil and vanilla together. Preheat oven to 400 degrees. Pour filling into pan and top with pecans. Place pie into oven and reduce heat to 350 degrees. Bake for 40-50 minutes. Cool.
TRADITIONAL PECAN PIE
Ingredients:
1 cup pecan halves or pieces
4 eggs, beaten slightly
2/3 cup sugar
1/3 cup pecan oil
1 dash cinnamon
1 dash salt
1 cup light corn syrup
Unbaked pie crust
Directions:
Beat eggs. Add remaining ingredients including pecans. Pour into 9-inch unbaked pie shell. Bake at 350 degrees for 50-60 minutes or until knife inserted halfway between center and edge comes out clean.
CRUSTY PECAN PIE
Ingredients:
1 cup white corn syrup
1/2 cup sugar
2 tablespoons pecan oil
3 eggs
1 tablespoon flour
1 tablespoon sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 cup or more chopped pecans (or place pecan halves on pie)
1 unbaked pie crust
Directions:
Boil for one minute the sugar, corn syrup and pecan oil. Beat eggs slightly, add hot syrup. Beating until well mixed, add vanilla. Mix flour and one tablespoon sugar together; put in bottom of unbaked pie crust. Pour in filling; top with pecans. Bake in preheated oven at 425 degrees for 10 minutes; reduce heat to 350 degrees for 25 minutes or until firm in center.
CHOCOLATE PECAN PIE
Ingredients:
1 package (8 ounces) semi-sweet baking chocolate
1 refrigerated pie crust
2 tablespoons pecan oil
3 eggs slightly beaten
1/4 cup firmly packed light brown sugar
1 cup light or dark corn syrup
1 teaspoon vanilla
1 1/2 cups pecan halves or large pieces
Directions:
Heat oven to 350 degrees F. Coarsely chop 4 squares of the chocolate and set aside. Line 9-inch pie plate as directed on package with pie crust. Microwave remaining 4 squares of chocolate and pecan oil in large microwavable bowl on high 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted. Brush bottom of pie crust with small amount of beaten egg. Stir sugar, corn syrup, eggs and vanilla into chocolate mixture until well blended. Stir in pecans and chopped chocolate. Pour into pie crust. Bake 55 minutes or until knife inserted 2 inches from edge comes out clean. Cool on wire rack. Makes 8 servings.
Servings: 8
PECAN TASSIES
Ingredients:
3 oz. cream cheese, softened
1/2 cup pecan oil
1 cup flour
2/3 cup brown sugar
1 large egg
1 teaspoon vanilla
1 cup chopped pecans
Directions:
CRUST
Cream together cream cheese, pecan oil and flour. Chill for 1 hour. Roll into 1 inch balls and put in tins (use muffin tins, no paper liners needed). Press into shape of the tins. Sprinkle the bottom of each tassie with pecans (using 1/2 cup of the pecans).
FILLING
Mix well the brown sugar, egg and vanilla. Fill each tassie 2/3 full of batter. Sprinkle with remaining pecans. Bake at 350 degrees F for 23 minutes. Cool and remove from tins.
PECAN SOUP
Ingredients:
2 cups pecan halves
6 cups beef broth
1/2 cup pecan oil
2 tablespoons finely chopped green onion
1 clove garlic, pressed
2 tablespoons pureed tomato
1 tablespoon cornstarch dissolved in 1/4 cup water
1 egg yolk
1/2 cup cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon nutmeg
Directions:
Grind pecans with broth in blender. Heat pecan oil in large sauce pan, add onions and cook five minutes over medium heat until soft. Add garlic and cook one minute. Slowly add nut/broth mixture, tomato puree and cornstarch. Cook for 30 minutes, uncovered, on low heat. Beat egg yolk into cream and slowly whisk into soup; do not boil after this point. Season with salt, pepper and nutmeg.
PECAN SHORTBREAD
Ingredients:
1/2 cup pecan oil, room temperature
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/4 cup ground nuts
1 cup less 2 tablespoons flour
1 tablespoon cornstarch
Directions:
Cream in sugar and vanilla to pecan oil. Stir in ground nuts, then flour and corn starch. Knead until smooth on very lightly floured board. Spray shortbread mold or pan lightly with nonstick spray. Firmly press dough into pan. Prick entire surface with a fork. Bake in pan at 325 degrees for 30-35 minutes, until lightly browned. Cool in pan 10 minutes. Loosen edges and flip pan over on cutting board. Cut while warm.
PECAN MUSHROOM TOPPING FOR STEAK
Ingredients:
1 large onion, diced
1 teaspoon minced garlic, optional
8 ounces mushrooms, chopped
1 tablespoon butter
2 tablespoons pecan oil
1 cup coarsely chopped pecans
4 lean steaks, grilled and seasoned to taste
Directions:
In a large skillet, combine butter and oil. Heat and add diced onion. Saute on medium heat until onions are translucent. Add garlic, if desired, mushrooms and pecans. Continue to cook until mushrooms are tender and pecans are browned. Top cooked steak with warm topping.
Note: Top grilled chicken or beef patties as well.
Servings: 4
Pecan Oil-Nature’s Gift to Health
The nutritional benefits of the pecan have long been known and pecan oil provides you with the opportunity to enjoy those benefits on a daily basis.
Achukma Pecan Oil is low in saturated fat, compared to many other cooking and salad oils. It is high in poly- and mono-unsaturated fats, which provide many benefits to many body systems. See the chart below to see a comparison breakdown of our oil compared to other published oil values:
| Type of Oil | SaturatedFat Total % |
Mono- Unsaturated Omega 9 Fat% |
Poly-Unsaturated Omega 3&6 Fat% |
Smoke Point Fahrenheit |
| Achukma Pecan Oil | 8.0% | 42.8% | 32.9% | 470⁰F |
| Olive Oil | 13.5% | 73.7% | 8.4% | 320⁰F |
| Butter | 66.0% | 30.0% | 4.0% | 300⁰F |
| Corn Oil | 12.7% | 24.2% | 58.7% | 450⁰F |
| Peanut Oil | 16.9% | 46.2% | 32.0% | 450⁰F |
| Soybean Oil | 14.4% | 23.3% | 57.9% | 450⁰F |
| Canola Oil | 7.1% | 58.9% | 29.6% | 400⁰F |
| Grape Seed Oil | 9.0% | 76.0% | 76.0% | 485⁰F |
| Coconut Oil | 92.0% | 6.0% | 2.0% | 350⁰F |
Achukma Pecan Oil is cold pressed and filtered to maintain the natural properties of the oil. No chemicals are used in the processing and temperature is continuously monitored to assure the oil is not degraded or damaged. The oil is then filtered to remove any solids that made their way through the pressing process. All processing is mechanical utilizing food grade equipment and materials.
The result is a high grade, high smoke point oil that is 100% natural. Achukma Pecan Oil will have a very moderate pecan flavor and aroma. Many of our customers tell us they have found it does an excellent job of bringing out the natural flavor of the foods they are using it with. Pecan oil is a great substitute for butter or any other cooking oil, but you may want to adjust your recipe, as we have found that pecan oil can be used at about half the required amount of other oils to achieve the same result.
Saturated fats are considered the ‘bad’ fats that tend to raise levels of LDL(bad) cholesterol, while mono- and poly-unsaturated fats are ‘good’ fats that help reduce LDL cholesterol. All the fatty acids, as well as omega-3’s, -6’s, and -9’s are important in a healthy diet. However, omega -3’s and -6’s are considered essential because our bodies cannot produce these and, therefore, they must be obtained from food or supplements. The body generally produces sufficient omega-9 (American Heart Association, 2011).
It is important that a diet has a balanced intake of the three types of fatty acids and we feel pecan oil provides an excellent proportionate balance of the three. Not only is pecan oil well balanced with fatty acids, it is also a great source of Vitamin E. The anti-inflammatory properties of Vitamin E are a key component to alleviating and/or preventing degenerative diseases.
FAQ
How do I use Achukma Pecan Oil? It might be easier to answer with the ways it should not be used, of which we can’t come up with any.
Our pecan oil is an excellent cooking oil for pan frying, sautéing, or any type of cooking where butter or oil is used. It is also great for baking, topping a salad, or making a meat rub. Our customers continue to find new and inventive ways to use this healthy oil.
Not only that, we now have many customers who use the oil as a skin conditioner to soften and moisturize. Some have even found that an application to a skin area before applying a topical ointment or medicine helps the medicine to penetrate better. If that’s not enough, check out our pecan oil based leather treatment products for treating saddles and tack.
Why is Achukma Pecan Oil more of a golden color than some other pecan oils? We do not put our oil through any refining process and, therefore, it maintains its natural color and components. Some other oils are de-winterized to remove waxes that cause the oil to turn cloudy when refrigerated. We are able to filter out enough of the waxes during our processing to keep the oil from turning cloudy. Some oils are also deodorized and this process removes many of the pigments that give the oil its natural color. This may help the shelf life, but does not really provide any other benefits to the oil.
How long will my Achukma Pecan Oil last on the shelf? As with any premium grade oil, the life of the oil is affected by heat, light, and oxygen. Each of these three factors will reduce the life of the oil before it will start becoming rancid, or have a bad odor. Our pecan oil should keep for 12-15 months on a shelf out of direct sunlight or about twice that long when kept in the refrigerator. The good news is, we think you will enjoy your Achukma Pecan Oil so much that shelf life will not be an issue, because you will use it up way before its time. And that’s no problem, we will make you more fresh oil to keep you supplied with the perfect cooking oil.