Making this recipes is like bottling pecan essence. If you can’t get your hands on Louisiana pecans, use whatever you can find. Just know that there will be a difference in flavor when using grocery store pecans rather than fresh, local ones.
If you don't like the idea of tossing the leftover strained pecan meal, you can put it to use. I add some of the damp meal to cornbread batter, pancake batter, or biscuit dough. It’s also good stirred into yogurt or oatmeal or added to a vanilla ice cream base for an easy pecan ice cream. —amber wilson | for the love of the south