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Raw Pecans Halves & Pieces, Unsalted, Shelled, Bulk Nuts Packed Fresh in Resealable Bag - Kosher Healthy Snack, Food Assortments Ideal for Trail Mixed Nuts - 1 lb (16 oz)
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$19.97 USD
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$19.97 USD
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Raw pecans are what every pecan recipe actually starts from. Pecan pie, pralines, candied pecans, butter pecan cookies, pecan brittle, sweet potato casserole, and most granola recipes all call for raw unshelled or shelled pecans as the base. Buying pre-roasted or pre-candied pecans for these recipes throws off the final seasoning and adds unnecessary steps. Raw is the flexible starting point.
Ours are Georgia-grown pecan halves and pieces, shelled, unsalted, and packed fresh in resealable bags at our Monroe, NY facility. No roast, no salt, no oil, no additives. kosher certified. You get a mix of whole halves and smaller broken pieces in the same bag, which is exactly what most recipes calling for "chopped pecans" need.
What You're Buying
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Form: raw pecan halves and pieces, mix of large halves and smaller broken kernels
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Processing: raw only, no roast, no salt, no oil, no additives
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Origin: Georgia-grown US pecans
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Packaging: resealable food-safe stand-up bag
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Shelf life: 6 to 9 months pantry, up to 12 months refrigerated, 2 years frozen
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Kosher: certified
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Allergen note: tree nuts, processed on shared equipment with other tree nuts and peanuts
Why Raw (and Why Halves & Pieces)
Raw pecans are the version recipes expect. Pecan pie filling relies on the raw pecans toasting in the oven during baking, which develops the flavor while the filling sets. If you start with pre-roasted pecans, they over-toast and go bitter. Pralines and candied pecans need to absorb the caramel coating, which pre-roasted pecans resist because their surface oils have already migrated outward during roasting. Butter pecan ice cream, granola, and most cookie recipes benefit from raw pecans that toast during the cooking or baking step to integrate with other flavors.
Halves and pieces is the practical buy if you're baking or cooking. Whole halves cost more per pound and aren't worth the premium when you're going to chop them anyway. The pieces in this bag range from large halves down to smaller broken kernels, which suits almost every recipe application. If you specifically need whole halves for pecan pie topping arrangement or decoration, buy those separately.
Nutrition per Ounce (About 19 Pecan Halves)
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196 calories
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3g protein
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20g fat, mostly monounsaturated
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3g fiber
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1g net carbs
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38% DV manganese (one of the best food sources)
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13% DV copper
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10% DV thiamine
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Solid zinc, magnesium, phosphorus
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0mg sodium
How People Use Them
Most of our orders fall head straight into pecan pie. Chopped raw pecans mixed into a corn syrup or maple filling, topped with whole halves if you have any, baked at 350°F for about an hour. It's the classic Thanksgiving and Christmas standard for a reason.
After the holidays, the next heaviest use is candied pecans and pralines. Toss raw pecans in brown sugar, cinnamon, and egg white and bake at 300°F for 20 minutes and you've got candied pecans that beat anything from the grocery store. Or simmer them with butter, sugar, and cream until the mixture sets if you want classic New Orleans-style pralines.
Butter pecan ice cream is another frequent use, whether you're starting from a commercial base or making the whole thing from scratch. Raw pecans let you control how deep the toast goes, which matters because the toasting step is where the "butter pecan" flavor actually develops.
Granola bakers pick these up regularly. Stir chopped raw pecans into the oat mix before the toast step, or combine with raw almonds, dried cranberries, and dark chocolate for a trail mix that holds its freshness longer than pre-roasted versions.
A lot of autumn baking runs through these: sweet potato casserole, pumpkin bread, banana bread, pecan-topped streusel. Chop into the batter or scatter on top, and the pecans toast during baking so the final dish gets the deeper flavor without you having to pre-toast separately.
For salads, we'd suggest toasting them right before serving. A quick 3 to 5 minutes in a dry pan until fragrant, cool for a minute, scatter over spinach with pears or a Waldorf with apples. The difference between a pre-toasted pecan and a just-toasted one on a salad is surprising.
If you've never made pecan butter, it's easier than people expect. Blend 2 cups of raw pecans in a food processor for 10 to 15 minutes until smooth. Richer and more complex than almond butter, naturally sweet, no sugar or oil needed. Keeps in the fridge for a couple weeks.
Straight snacking is always an option too. Raw pecans are milder than roasted but carry a buttery, slightly sweet flavor that some people actually prefer over the deeper roasted version.
How Freshness Holds Up
Seal the bag after each use and store in a cool, dry place. 6 to 9 months of pantry life is typical. For the 3 lb or 5 lb sizes, move half to the freezer on arrival. Freezing extends shelf life to 2 years without changing texture or flavor.
Raw pecans carry more healthy fats than roasted, which can oxidize if the bag stays open in a warm kitchen. Refrigeration is worth the fridge space if your kitchen runs warm in summer.
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