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Raw Pecans, Halves & Pieces — Unsalted - 2 lb (32 oz)

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Raw pecan halves and pieces are what almost every pecan recipe actually starts from. Pecan pie, pralines, candied pecans, butter pecan ice cream, granola, sweet potato casserole, and pecan-topped breads all call for raw pecans as the base, because the pecan finishes cooking inside the recipe itself. The mix of large halves and smaller broken pieces in this bag suits baking and cooking directly without any extra prep work. Browse the full Pecans collection for all available pecan formats.

Good Source of 8 Key Nutrients

Each one-ounce serving of raw pecans contributes meaningfully across eight nutrients: protein (3g per oz), dietary fiber (3g, 11% DV), heart healthy fats (20g of predominantly monounsaturated and polyunsaturated fat), antioxidants (polyphenols and ellagic acid), omega-3 fatty acids, calcium (2% DV), zinc, and vitamin A. The fat breakdown is what makes pecans nutritionally distinct among common tree nuts: the 20g per ounce is almost entirely unsaturated, the form associated with cardiovascular benefit. Sodium is 0mg. Added sugars are 0g. Raw pecans have no sodium contribution to monitor, which makes them easy to incorporate into recipes where you're managing total sodium from other sources.

How to Use Raw Pecans

Baking and Holiday Recipes

Pecan pie, candied pecans, pralines, and pecan-topped sweet potato casserole are the most common uses. Raw pecans are what these recipes expect: the pecan toasts during the bake, which develops flavor while the filling or batter sets around it. Starting with pre-roasted pecans in pecan pie causes the nuts to over-toast and go bitter before the custard has fully set. For candied pecans, raw pecans absorb the coating evenly because their surface oils have not yet migrated outward from roasting. The pieces and halves mix in this bag suits pie filling directly. Save any larger intact halves for decorative topping. Pair with Dried Cranberries in autumn baking or granola mixes.

Trail Mix and Granola

Add raw pecan pieces to your oat mix before toasting. Pecans toast at the same time as the oats and integrate more thoroughly than pre-roasted nuts added after baking. Mix with Mixed Nuts & Bar Mix formats for a variety snack base. Raw pecans hold their freshness longer than pre-roasted versions in trail mix because their internal oils have not yet been exposed to extended heat. See the full Healthy Snack Boxes collection if you want a curated mix shipped ready to eat.

Salads and Savory Uses

Toast raw pecans in a dry pan for 3 to 5 minutes until fragrant, then scatter immediately over spinach with pears or a Waldorf with apples. Just-toasted pecans have a noticeably different texture and aroma from pre-toasted pecans bought already roasted. Raw pecans also work in cheese boards, where their mild, buttery flavor complements aged cheeses and dried fruit without overpowering other elements.

Pecan Butter

Blend 2 cups of raw pecans in a food processor for 10 to 15 minutes until smooth. The result is richer and naturally sweeter than almond butter with no sugar or oil needed. Store in the refrigerator and use within two weeks. Raw pecans produce a more complex butter than pre-roasted because you can control how long you blend before the oils release, avoiding the slightly bitter undertone that can develop in over-processed roasted nut butters.

Direct Snacking

Raw pecans have a milder, creamier, and slightly sweeter flavor than roasted pecans. They carry a natural buttery quality that works well as-is for snacking without additional preparation. For anyone preferring a lighter flavor profile over the deeper caramelized notes of roasting, raw is the better buy. Browse Nuts & Seeds to compare raw and roasted formats side by side.

Choosing the Right Size

The 1 lb bag suits a single batch of pecan pie or candied pecans, or a household that bakes occasionally through the season. The 2 lb size covers two to three baking projects across the autumn and winter months and is the most flexible size for most households. The 3 lb and 5 lb bags are the practical buy for households that bake frequently, use pecans in weekly granola, or want to freeze a portion on arrival to extend freshness. Pecans freeze cleanly for up to 2 years, so buying a larger size and splitting between pantry and freezer carries no quality risk. Compare with Walnuts or Almonds if you want a lower-fat alternative for similar baking applications, or Macadamia Nuts for a comparably rich, buttery nut at lower carbohydrate content.

Storage

Seal the bag after every use and store in a cool, dry place away from direct light. Pantry shelf life is 6 to 9 months from the pack date. Refrigerating extends shelf life to 12 months; freezing extends it to 2 years with no texture or flavor change after thawing. The high fat content (20g per oz) makes raw pecans more susceptible to oxidative rancidity than lower-fat nuts if the bag is left unsealed in a warm kitchen. In summer months, refrigerating an open bag is worthwhile. For the 3 lb and 5 lb sizes, transfer half the bag to a sealed freezer bag on arrival and work through the pantry portion first.

Raw Pecans Guarantee

Every Nut Cravings order is backed by a 100% satisfaction guarantee. If your raw pecans arrive below the freshness or quality you expect, contact our team and we will make it right. Browse the full Pecans collection for all available formats, or explore Nuts & Seeds for the complete range.

Customer Reviews

Frequently Asked Questions

Pecan halves are the two halves of a pecan kernel separated along its natural seam, intact. Pecan pieces are halves that have broken during processing, ranging in size from large half-sized chunks down to smaller broken pieces. This bag contains a mix of both: large intact or near-intact halves plus smaller broken pieces. For most cooking and baking applications including pecan pie filling, pralines, granola, and cookies, pieces work as well as halves because they get incorporated into a batter or mixture anyway. Whole halves are only worth seeking out specifically for applications where visual presentation requires intact whole halves, such as the decorative top layer of a pecan pie or a plated cheese and nut board where appearance matters. For all other uses, halves and pieces is the practical and cost-effective choice.

Yes, and raw pecans are specifically the correct form for pecan pie. The filling relies on raw pecans toasting inside the oven as the filling sets around them at the baking temperature, typically 350°F for 45 to 60 minutes. Starting with pre-roasted pecans means they continue to roast during the baking step and can become over-toasted and bitter before the custard has fully set. Use the mixed halves and pieces from this bag for the filling and save the larger whole halves for the decorative top arrangement if you want the traditional look. If you need additional whole halves specifically for topping, those are available separately in our raw pecan whole halves SKU.

Yes to both. These raw unsalted pecans are Kosher certified by the Beth Din Minchas Chinuch Tartikov (TBD certification) and are vegan. The only ingredient is raw shelled pecan kernels. No additives, no honey, no dairy, no animal-derived ingredients of any kind. If you need Kosher certification documentation for an institutional, catering, or religious purpose, contact us at 877-471-4870 and we can provide the paperwork.

The simplest method: toss 2 cups of raw pecans in 1 egg white (whisked until frothy), then add 0.5 cup granulated sugar, 1 teaspoon cinnamon, and 0.25 teaspoon salt. Toss to coat evenly. Spread in a single layer on a parchment-lined baking sheet and bake at 300°F for 20 to 25 minutes, stirring once at the halfway point. The egg white creates the coating adhesive, the low temperature caramelizes the sugar slowly without burning, and the raw pecans toast at the same time the coating sets. Cool completely before storing, because the coating firms as it cools. Raw pecans are essential for this recipe: pre-roasted pecans resist the egg white coating because their surface oils have already migrated outward during the initial roast.

6 to 9 months at room temperature in a sealed bag in a cool, dry place. Up to 12 months refrigerated. Up to 2 years frozen with no quality change after thawing. The high fat content of pecans (20g per oz) makes them more susceptible to oxidative rancidity than lower-fat nuts if the bag is left open in a warm kitchen over time. Always reseal the bag after each use. In warm summer kitchens, refrigerating an open bag is worthwhile once you have broken the original seal. For the 2 lb and larger sizes, transferring half the bag to a sealed freezer bag immediately on arrival and working through the pantry portion first is the recommended approach for preserving quality across the full quantity.

Yes. Raw pecans have the lowest net carbohydrate content of any common tree nut at approximately 1.2g net carbs per ounce (3.9g total carbs minus 2.7g fiber). This makes them one of the most keto-compatible nuts available. The 20g of predominantly monounsaturated and polyunsaturated fat per ounce aligns with the high-fat macronutrient goal of ketogenic eating, and the 0mg sodium and 0g added sugar mean there are no hidden ingredients working against dietary targets. Macadamia nuts have slightly fewer net carbs (approximately 1g per oz) but significantly less protein and fewer beneficial minerals. Pecans are the practical keto nut for anyone who also wants meaningful mineral density alongside their fat intake.

The mineral profile (manganese, copper, thiamine, zinc, magnesium) is essentially the same between raw and roasted. The difference is in the heat-sensitive antioxidant compounds: ellagic acid and total polyphenol content are significantly higher in raw pecans than in roasted pecans, based on research measuring the effect of different roasting temperatures on pecan antioxidant content. Gamma-tocopherol is more heat-stable than total polyphenols but is also modestly reduced by high-temperature roasting. If antioxidant content is the primary nutritional goal, raw is the higher-value format. If roasted flavor is preferred for snacking and the recipe application allows for it, the mineral contribution is equivalent between the two forms.

Pecans are tree nuts, not peanuts, and pecan allergy is distinct from peanut allergy. Many people with peanut allergies tolerate tree nuts without issue. However, our facility processes peanuts on shared equipment, creating a cross-contamination risk that matters for people with severe or anaphylactic peanut allergies. If the peanut allergy is anaphylactic, this product may not be suitable due to the shared equipment risk. If the allergy is mild, discuss with your allergist before trying these pecans. If you have a pecan tree nut allergy specifically, this product is not suitable regardless of any peanut allergy consideration.

Pecans have the highest fat content of any common tree nut at approximately 20g per ounce, which is why their calorie count of 196 per ounce exceeds almonds (164), cashews (157), and pistachios (159). The fat is almost entirely monounsaturated and polyunsaturated, both of which are associated with cardiovascular benefit rather than harm. The calorie density is not a concern for most people in the context of a balanced diet: multiple studies have found that regular nut consumption including pecans does not result in body weight gain over time because the fat and fiber combination produces satiety that reduces intake from other foods. The incomplete calorie absorption effect from intact cell walls further reduces the effective calorie impact below the label value. For anyone tracking calories precisely, the 196 per ounce label value is the right number to use; for most people eating pecans as part of a varied whole-food diet, the calorie density is not a reason to avoid them.

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