Pecans
Carya illinoinensis · pecans · noix de pécan
Pecans: what every chef needs to know
Cooks know The pecan well — a North American hickory species native to the southern USA and Mexico. Pecans are softer in texture and sweeter in flavour than walnuts, with which they are botanically related. The fat content is very high (approximately 72g per 100g), for the most part monounsaturated fat. Pecans are widely used in sweet preparations: pecan pie is the iconic dessert from the Southern American kitchen, alongside candied pecans and praline. In commercial kitchens pecans are also incorporated into savoury salads, cheese boards and herb-pecan crusts for meat. Their soft texture makes them easier to chop than walnuts. Pecans oxidise quickly thanks to the high fat content; freezing extends shelf life considerably. The USA produces around 80% of world supply, primarily from Georgia, New Mexico and Texas.
Pecans: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Pecans: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Pecans: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Hoog vetgehalte: verbrandt quickly. always controleren after 7 minutes; on baking paper uitspreiden for gelijkmatige roostering
Pecannoten through karamelsuiker stir; on baking paper afzonderlijk uitspreiden for uitharden; store in luchtdichte fry
ground pecannoten with herbs (thyme, rosemary) as crust on cod of pork tenderloin; add in laatste fase preparation
not to finely chop for pie: preservation of texture is gewenst. whole and chopped nuts combine for visueel effect
Pecans: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Pecans: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as a dried product. Harvest in the USA: October–December (new-season crop). New-season nuts have a slightly softer, fresher profile.
Pecans: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Pecans
What is the difference between pecans and walnuts in the kitchen?
Pecans are softer, sweeter and have less pronounced bitterness than walnuts. They have a higher fat content (72g vs 65g per 100g) and are easier to chop due to their soft texture. In sweet preparations (pecan pie, candied pecans) pecans are preferred; in savoury preparations with strong flavour components (Gorgonzola, beetroot) walnuts are more robust.
Must pecans be declared as an allergen on the menu?
Yes, always. Pecans are an EU-14 tree nut allergen per EU Regulation 1169/2011. This applies to desserts, salads, crusts and garnishes. Be alert to possible cross-reactivity with walnuts (same Juglandaceae family).
How do I prevent pecans from going rancid?
Pecans contain approximately 72g fat per 100g and oxidise quickly at room temperature. Always store airtight and cool. For longer storage (>3 months) freeze at -18°C/0°F: keeps for up to 24 months. Freezing has no negative effect on flavour or texture. Do not refreeze after thawing.
At what temperature should you store Pecans?
Store Pecans at cool and dry, <20°C, stored in dark; refrigerated aanbevolen at lang store, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Pecans professionally?
The primary professional technique for Pecans is Roasting (flavour deepening) at 160°C oven for 8-10 minuten. Always verify core temperature with a calibrated probe thermometer.
Does Pecans contain allergens?
Pecans contains: Tree nuts. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
