History: In 1542, Cabeza de Vaca reported that he found Indians in America that ate only pecans for 2 months of the year.  From those original native pecan trees, Edmund Risien (1853-1948) developed papershell pecans in San Saba, TX.  The new varieties that he and others grafted provide us with large, delicious pecan meats today.
Storage: Pecans are harvested in the late fall, but can be stored for year-round use. Stored in a cool dry place, unshelled pecans will keep for about six months. Shelled pecans should be refigerated, unless they are used within a few weeks. Stored in airtight containers, pecans can be refrigerated for up to 9 months and frozen for 2 years or more.
Roasting: Spread pecans on a cookie sheet and toast in 250 degree oven for 20 minutes. They will be crisp and ready to use in any recipes or as a snack.