Whole Pecans 1 kg—origin USA. The essential base for caramel pecan tart, homemade pecan praline, entremets crunch, and premium granola. Intense crunch, naturally buttery flavor, with no added oil or salt. 1 kg format for regular production. Allergens: tree nuts.
Product details and storage
- Contents: 1 kg of whole shelled pecans
- Origin: United States (USA)
- State: natural, unroasted, unsalted
- Single ingredient: 100% pecans—no added oil, salt, sugar, or preservatives
- Allergens: tree nuts. May contain traces of peanuts, other tree nuts, or sesame seeds depending on the packaging facility
- Storage: airtight container in a cool, dry place away from heat and light
- Freezing: possible for up to 6 months in an airtight bag—bring to room temperature before use
Pastry uses—what to make with 1 kg of pecans
| Preparation | Quantity per 1 kg | Technique |
|---|---|---|
| Caramel pecan tart | 250–300 g whole pecans | Roast for 8–10 minutes at 160°C, then arrange on a caramel base |
| Homemade pecan praline | 500 g pecans + 500 g sugar | Dry caramelization + grinding—unique woody profile |
| Entremets crunch | 150 g chopped pecans | Coarse chopping + feuilletine + milk chocolate |
| Caramelized pecans (garnish) | 200 g pecans + sugar syrup | Syrup coating + roasting or dry caramelization |
| Premium granola | 100–150 g per 500 g batch | Add at the end of cooking to preserve the crunch |
Roasting—the key step: 8 to 10 minutes at 160°C develop the pecans' natural woody aromas. Do not exceed 170°C to avoid bitterness. Pecans are more delicate than hazelnuts—watch the color from 8 minutes onward.
Homemade pecan praline — complete technique
Valrhona pecan praline is the professional benchmark—but making it at home with 1 kg of pecans delivers an incomparable result at a much lower cost:
- Roasting: roast 500g of pecans at 160°C for 8–10 min — woody aromas intensified tenfold
- Caramel: make 500g of sugar into dry caramel up to 185°C (dark amber)
- Assembly: pour the hot pecans into the caramel, spread on a Silpat, and let cool completely
- Grinding: break into pieces and grind in a food processor or Thermomix in stages — sandy texture in 30 sec, fluid paste in 3–4 min
- Storage: airtight jar, 3 weeks at room temperature
Signature pairing: Pecan praline + Valrhona Caramelia 36% milk chocolate = whipped ganache for entremets or a tart. Fleur de sel brings out the pecans’ buttery notes.
Complementary products
- Jivara 40% Valrhona Feves — classic pecan–milk chocolate pairing for a tart or ganache
- Guanaja 70% Valrhona Feves — for an intense, less sweet version
- Dried fruit collection — pistachios, hazelnuts, almonds
- NH pectin and gelatins — for a pecan caramel insert in entremets
Frequently asked questions
Are these pecans raw or roasted?
Natural and unsalted — ready to roast according to your recipe or eat as is.
What is the difference between pecans and hazelnuts in pastry-making?
Pecans are fattier (72% fat vs. 61% for hazelnuts), with a unique woody, buttery profile. They produce a less sweet, creamier praline. Hazelnuts are more neutral, while pecans have a more distinctive flavor.
Can they be used without roasting?
Yes, for granola or as a direct topping. For praline or tart, roasting is strongly recommended — it develops 60–70% more aroma and gives pecans their characteristic woody profile.
Nutritional value per 100g:
Energy 691 kcal — Fat 72g (of which saturated fat 6.2g) — Carbohydrates 14g (of which sugars 4g) — Fibre 10g — Protein 9g — Salt 0.01g.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
