What is it?

Pecans are a native American nut most famously featured at Thanksgiving in pecan pie. They also pair well in desserts featuring apples, chocolate, and other nuts. Pecans have a rich, sweet flavor and a tender, almost crumbly crunch. Their big size and meaty texture also make them the perfect nut for spiced nuts, and their delicious in green salads, tossed with green beans and butter.

Kitchen math:

4 oz. pecan halves (about 1 cup) = 3/4 cup plus 2 Tbs. coarsely chopped and 1 cup finely chopped or ground

Don’t have it?

Try subbing walnuts.

How to choose:

In the fall, you may find in-shell pecans in stores, but mostly you’ll find shelled pecans, which are usually vacuum-packed in cans, jars, or cellophane bags to protect against humidity and oxidation. If you find pecans sold in bulk, make sure they’re fresh, since they can become rancid if they’ve been sitting around in storage for too long. Taste one—if it’s rancid, the nut will have an unpleasant, bitter flavor. A fresh pecan, on the other hand, will be faintly sweet and buttery. Look for plump ones that are uniform in color and size.

How to prep:

Pecans can be used right out of the shell or container, though they will have an even deeper flavor if toasted oven at 350°F for 8 to 10 minutes.

How to store:

In-shell pecans can be stored in a cool, dry place for 6 to 12 months. An open package of shelled nuts should be resealed or transferred to an airtight container. They will keep for several weeks in the refrigerator or up to one year in the freezer. While this preserves freshness, refrigerated or frozen nuts can turn flabby in texture. Top bring back their crunch, toast them (even if a recipe doesn’t call for toasting) in the oven at 350°F for 5 to 8 minutes.

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Recipes

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  Recipe

  Spiced Cranberry-Pecan Chocolate-Chip Cookies

  Here’s the perfect holiday-season chocolate-chip cookie: loaded with chunks of chocolate, nuts, and dried fruit; a little crisp around the edge; and chewy in the middle. Cinnamon, nutmeg, cardamom, and…

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  Recipe

  Pecan Tassies

  Buttery, nutty, and satisfying, these two-bite pecan tartlets are as easy to make as they are to like.

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  Recipe

  Cloud Eggs with Spinach Salad

  Cloud eggs—basically a nest of baked egg whites cradling the yolk—became an Instagram thing for good reason: the dish is fun to make and delicious to eat. This version pairs…

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  Coffee Blondies

  These chewy cookies have all the classic features that you love in a blondie—toasted nuts and chocolate chips—plus a caffeinated boost from coffee. To make sure the flavor shines through,…

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  Recipe

  Grilled Endive with Gorgonzola and Pecans

  This appetizer hits all the right notes: charred yet fresh, with a hint of bitter tempered by sweet, and creamy with just the right amount of crunch. Make sure your…

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  Recipe

  Chocolate Chunk Skillet Cookies with Toasted Coconut and Pecans

  These cookies are excellent made into sundaes; the slight dip in the middle of a mini skillet cookie makes a perfect hollow for the ice cream. If you don't have…

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  Recipe

  Carrot Cake with Mascarpone Frosting

  This carrot cake feels lighter than most, thanks to four thin layers, subtle spicing, and a not-too-sweet frosting made with mascarpone. Candied carrot curls and pecans on top make it…

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  Recipe

  Raspberry Zebra Cheesecake

  This decadent raspberry–vanilla zebra cheesecake is a showstopping, sophisticated version of one of America’s favorite desserts, and it’s deceivingly easy to prepare. Both the crisp, nutty crust and smooth, airy…

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  Salted Caramel Banana Sweet Rolls

  In these decadent sweet rolls, mashed banana is spread over the dough with the pecan-cinnamon-brown sugar filling. A dulce de leche glaze takes the tropical inspiration over the top.

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  Recipe

  Cinnamon Rolls with Currants and Pecans

  Tiny dried currants and a sprinkle of crunchy pecans give these classic cinnamon rolls a little upgrade.