Pecan nuts come from a large, deciduous tree called Carya illinoinensis. The nuts are smooth and oblong, with a thin shell that turns brown when ripe. Inside is a rich, buttery kernel.

Picking

Pecan nuts grow in clusters of three to twelve, enclosed in a green husk that splits open when they’re ready. You’ll find them on the ground, not still on the tree. If they haven’t fallen, you can shake the branches gently or use a long pole to dislodge the ripe ones. Don’t pull them from the tree—they won’t be ready.

The nuts are ready when the husk has split and the shell underneath is hard and brown. If the shell is still green or soft, leave it. Once the nuts start falling, check the ground regularly, especially after rain, as damp conditions can cause mould. Wear gloves when collecting them—the husks can be sharp.

Pick in the morning or late afternoon to avoid the midday heat, which can stress the tree and affect the nuts. The season usually runs from late September into November, but early frost can damage unripe nuts, so timing depends on the weather. Some varieties ripen earlier than others, but the method stays the same.

At home

Once you’ve collected the nuts, remove any remaining husk and rinse them briefly to get rid of dirt. Dry them thoroughly before storing. If you’re keeping them in the shell, store them in a cool, dry, dark place—like a pantry—for up to six months. Shelled pecans should go in an airtight container in the fridge for up to three months or the freezer for up to a year. Don’t wash them before storing; wait until you’re ready to use them.

To crack the shell, use a nutcracker. The kernel is fragile, so handle it carefully once it’s out. If you want to freeze shelled pecans, blanch them first—dip them in boiling water for a minute, then cool them in ice water. This helps preserve their texture. Roasting brings out their flavour, but avoid high-heat drying, as it can make them go rancid.

Pecan pie

A sweet pie with a filling of pecans, sugar, butter, and eggs, often flavoured with vanilla or syrup. This version is adapted from American recipes but common in Dutch baking.

Serves 8

  • 200 g plain flour
  • 100 g cold butter, cubed
  • 1 tbsp sugar
  • 1 egg yolk
  • 2–3 tbsp cold water
  • 200 g pecan halves
  • 100 g butter, melted
  • 200 g dark brown sugar
  • 100 g golden syrup
  • 3 eggs
  • 1 tsp vanilla extract
  • Pinch of salt
  1. Preheat the oven to 180°C. For the pastry, rub the flour and cold butter together until the mixture resembles breadcrumbs. Stir in the sugar, then add the egg yolk and enough water to bring it together. Roll out and line a 23 cm tart tin. Chill for 20 minutes, then blind-bake for 15 minutes.
  2. Scatter the pecan halves over the pastry base. Whisk the melted butter, sugar, syrup, eggs, vanilla, and salt until smooth, then pour over the pecans.
  3. Bake for 35–40 minutes, until the filling is set but still slightly wobbly in the centre. Let it cool before serving.

Pecan salad

A salad with mixed greens, pecans, cheese, and a sweet dressing. Common in Dutch and Belgian cooking.

Serves 4

  • 100 g mixed salad leaves
  • 50 g pecans, roughly chopped
  • 100 g goat cheese or blue cheese, crumbled
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Salt and pepper
  1. Whisk the honey, mustard, olive oil, vinegar, salt, and pepper together for the dressing.
  2. Toss the salad leaves with the dressing, then scatter the pecans and cheese on top. Serve immediately.

Pecan Old Fashioned

A variation of the Old Fashioned cocktail, using pecan-infused bourbon for a nutty flavour.

Makes 1 drink

  • 60 ml pecan-infused bourbon
  • 1 tsp sugar syrup
  • 2 dashes Angostura bitters
  • Orange twist, to garnish

Stir the bourbon, sugar syrup, and bitters with ice. Strain into a glass over a large ice cube and garnish with the orange twist. For a non-alcoholic version, use pecan-infused syrup with soda water and bitters.