I’ve been so busy getting ready to make the trek from Florida back to my beloved home state of Maine that I forgot to wish you a happy Pecan Day on April 14. I do apologize! So nuts to the column I had planned and let’s talk about pecans today.

The word pecan comes from the Algonquin Indian word “pocoon,” which translates to “nuts that require a stone to crack.” Isn’t that the truth. I have “fond” memories of very sore hands after a friend in Georgia gave me a whole bag of pecans from her tree. I spent days, I swear, whacking and shelling those things!

Commercial production of pecans began in the early 19th century. Today, professional growers (many of them in Texas where the pecan tree is the state tree), produce millions of pecans every year, both shelled and unshelled. Other states that are leaders in pecan production include Alabama, Arkansas, California, Florida, Georgia, Kansas, Louisiana, Mississippi, New Mexico, Oklahoma and South Carolina.

There are more than 500 varieties of pecans, and the most common one is the Stuart. With its sweet, crunchy nuttiness, it is the best all purpose nut for chopping and mixing into dishes. Think pecan pie, or butter pecan ice cream and even in some rice dishes, like the southern favorite, “dirty rice.”

Nutritionally, pecans provide protein and fiber and also contain small amounts of calcium, phosphorous, iron, potassium and B vitamins. Like all nuts, they are nutrient-dense, but also high in fat and calories. However, they contain mostly monounsaturated fat that may actually help lower cholesterol levels and provide a minimum of protection against heart attacks. Nuts also contain fiber and minerals making them a better snack choice than sugar-rich cookies and candy.

Nuts will turn rancid quickly, so for optimum freshness, store them in an airtight container in either the refrigerator or freezer. A light toasting improves the flavor of all nuts, even when used in a recipe that is going to be baked. Spread a single layer of any nut on a rimmed sheet pan and toast in a 325 F oven for 5 or 6 minutes, stirring the nuts a couple of times. Sliced almonds take less time and burn in the blink of an eye, so watch carefully.

Cheesy pecan crisps

A tasty bite that is delicious with an icy cold glass of white wine.

• 6 Tbsp. all purpose flour, plus more for dusting
• 1/4 tsp. salt
• 1/8 tsp. crushed red pepper flakes
• 1/2 cup shredded sharp cheddar cheese
• 2 Tbsp. unsalted butter, softened
• 1 Tbsp. heavy cream
• 1/2 cup pecan halves
• 1 large egg white, lightly beaten

Combine flour, salt, and red pepper flakes in work bowl of food processor and pulse using on/off turns just until combined. Add cheese, but­ter, and cream; pulse about 10 seconds or just until dough just holds together. Form dough into a disk; wrap in plastic wrap and refrigerate for 1 hour.

Roll dough out on a lightly floured sur­face, until it measures about 10 by 12 inches and is about 1/8-inch thick. Using a 2-inch round cutter, cut out disks. Using a spatula, transfer disks to parchment paper-lined sheet pans; gather and reuse scraps. Lightly brush bottoms of pecan halves with the egg white and press into tops of wafers. Bake in a preheated 325 F oven for 13-15 minutes or until firm and crisp. Let cool completely before serving. Yield: about 2-1/2 dozen. (Note: Dough may be frozen. Wrap tightly in plastic wrap and pop into a zippy bag. Thaw and cut out and follow recipe as above.)

Candied pecans

These are a wonderful salad garnish (ditch the boring croutons for a change) or as an hors d'ouerve served with a glass of wine.

• 2 cups pecan halves
• 1/2 cup packed light brown sugar
• 2 Tbsp, balsamic vinegar
• 2 Tbsp. olive oil
• 1/2 tsp. flaked sea salt

Spread the pecan halves on a parchment paper-lined sheet pan. Bake in a preheated 325 F oven for 9-10 minutes or until lightly toasted and fragrant. Set aside.

Combine sugar, balsamic vinegar, and olive oil in a 12-inch skillet set over medium-high heat. Cook 2-3 minutes or until mixture is foamy and slightly thickened. Add pecans and cook 2-3 minutes stirring constantly, so that pecans are all well coated. Spread on the same parchment lined sheet pan and sprinkle with sea salt. Let cool completely. Break up into smaller chunks. Store in an airtight container in the fridge if not serving right away. Yield: 2 cups.

Maple pecan chicken

This is a simple to prepare recipe but elegant enough to serve to company.

• 1/2 cup pure maple syrup
• 2 Tbsp. mayonnaise
• 1/2 tsp. salt
• 3/4 cup plain Panko
• 1/2 cup finely chopped pecans
• 4 boneless skinless chicken breasts pounded to 1/2-inch thick.

Combine maple syrup with mayonnaise and salt in a small, shallow dish and whisk to blend. Set aside. In another shallow dish, combine Panko and pecans. Dip chicken into syrup/mayo mixture and then into Panko/pecan mixture. Place chicken on a sheet pan coated with non-stick spray. Spray top of each chicken piece with the cooking spray and bake in a preheated 400 F oven for 15-20 minutes, turning once, checking internal temperature to be sure it is at 165 F. Yield: 4 servings.

Pineapple cake with coconut pecan topping

Serve warm with a little whipped cream.

• 1 can (20-oz.) crushed pineapple
• 2-1/2 cups all purpose flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 3/4 cup packed light brown sugar
• 3/4 cup chopped pecans
• 3/4 cup flaked coconut

Drain pineapple, reserving juice. Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.

Place butter in a large bowl; beat with electric mixer on medium to high speed for 30 seconds. Add granulated sugar; beat until fluffy. Add eggs; beat until smooth. Alternately add flour mixture and reserved pineapple juice to beaten mixture, beating on low speed after each addition just until combined. Fold in drained pineapple. Spread batter evenly in a 13 by 9 by 2-inch baking dish coated with non-stick spray.

Combine brown sugar, pecans and coconut in a small bowl; sprinkle over batter. Bake in a preheated 350 F oven for 30-35 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12 to 16 servings.