Organic Pecans

Rated 4.80 out of 5 based on 15 customer ratings
15 reviews

$12.97$21.99 lb

12 oz $16.49
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1.5 lbs $29.49
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19.66/lb you save $2.33
3 lbs $47.49
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15.83/lb you save $6.16
6 lbs $85.99
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14.33/lb you save $7.66
9 lbs $124.99
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13.89/lb you save $8.1
14 lbs $189.99
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13.57/lb you save $8.42
30 lbs $388.99
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12.97/lb you save $9.02
Actual Weight (lbs)
Total Price
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  • — Halves & Pieces
  • — Raw Nuts, No Shell
  • — Organic, Non-GMO, Kosher
  • — Gluten free
  • — Country of Origin: USA

Organic Pecans are considered to be one of the most antioxidant tree nuts. Native Americans who valued these nuts for their plentiful nutritious content and used them as a medication knew its healthful qualities.

How Organic Pecans Are Grown

At present, there are many farms that are engaged in growing organic pecans. On these farms, trees are cultivated with the help of environment-friendly techniques such as crop rotation, compost, biological pesticide control, and some others. Synthetic fertilizers and growth-enhancing substances are excluded from the process. As a result, organic nuts do not contain any pesticides, herbicides, or fungicides.

Why Organic Pecans Are Better

All pecans – both organic and non-organic – are a powerhouse of healthful nutrients: protein, carbohydrates, and fat. They are especially rich in minerals – manganese, copper, zinc – and in vitamins. What is more essential – the nuts are packed with antioxidants. Recent studies have revealed the fact that organic pecans are up to 60% higher in the number of antioxidants than non-organic ones.

Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving
Calories196

% Daily Value*
Total Fat 20g 26%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total carbohydrate 4g 1%
Dietary fiber 3g 10%
Total sugars 1g
Includes 0g Added Sugars 0%
Protein 3g 5%

Vitamin D 0mcg 0%
Сalcium 20mg 2%
Iron 1mg 4%
Potassium 116mg 2%
Manganese 1mg 55%
Copper 0.3mg 38%
Thiamin 0.2mg 16%
Zinc 1mg 12%
Magnesium 34mg 8%
Phosphorus 79mg 6%
Pantothenic Acid 0.2mg 5%
Vitamin B6 0.1mg 4%
Vitamin E 0.4mg 3%
Riboflavin 0.04mg 3%
Niacin 0.3mg 2%
Folate 6mcg 2%
Selenium 1mg 2%
Vitamin K 1mcg 1%
Vitamin A 5mcg 1%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS: Organic Pecans

WARNING: Contains Pecan

Packaged in a facility that also processes wheat

Cold Storage Recommended

Storage Time: up to 12 months

Country of Origin: USA

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Recipes

Raw, Vegan Pecan Pie

Raw, Vegan Pecan Pie

Serves 8 to 10

Ingredients

For the crust

  • 3/4 cup raw pecans
  • 3/4 cup raw walnuts
  • 1/4 teaspoon sea sat
  • 1/4 cup shredded coconut
  • 1 cup pitted medjool dates, packed


For the pie filling

  • 1 1/4 cups medjool dates, tightly packed, pitted, and soaked in warm water for at least an hour
  • 1/2 cup plus 3/4 cup raw pecans, divided
  • 1/4 cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Big pinch sea salt


Instructions

To make the crust: Place the walnuts and pecans, sea salt, and coconut in a food processor and grind roughly. Add the dates and process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a pie plate (alternately, you can press it into a 9″ springform pan). Drain the dates, reserving the soak liquid. Transfer the dates to a high speed blender or powerful food processor. Add the 1/2 cup pecans, coconut oil, vanilla, cinnamon, nutmeg, salt, and about 1/4 cup of the date-soaking water. Blend until the mixture is totally smooth.Pour the filling into the crust. Smooth the top over with an inverted spatula. Place in the fridge for at least four hours to set. Decorate the top with the 3/4 cup pecans, and continue to chill till ready to serve.

 

Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash

Ingredients:

  • 2 acorn squash, halved and seeds removed*
  • 2 tbsp. olive oil
  • Coarse sea salt and pepper
  • 1 c. quinoa, rinsed
  • 2 c. vegetable broth or water
  • 1/4 c. minced red onion
  • 2 tbsp. fresh parsley, minced
  • 1/2 c. raisins
  • 1/4 c. toasted pecans
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. olive oil
  • 1/4 c. feta or parmesan cheese (optional)
  • toasted pepitas for garnish
  • *TIP: Use an ice cream scoop to easily remove the seeds from the squash!*


Directions:

  1. Pre heat oven to 400 degrees.
  2. Slice acorn squash in half and remove the seeds*. Spread olive oil on the inside
    of the squash and then place on a baking sheet, cut-side down and bake for 20-25 min. or until soft.
  3. Simmer quinoa, covered, in vegetable broth or water for 12-14 minutes, or until quinoa is cooked and liquid absorbed.
  4. Add the diced red onion during the final 5 minutes of cooking time.
  5. Remove quinoa from heat and mix in the raisins, pecans, balsamic vinegar, olive oil, parsley, parmesan and generously
    season with sea salt and fresh ground pepper to taste.
  6. Divide the quinoa stuffing amongst the four squash and spoon it.
  7. Garnish with toasted pepitas!


Happy Holidays!

 

Raw Chai Bars with Cream Cheese Frosting

Raw Chai Bars with Cream Cheese Frosting

Ingredients

Base:

  • 1/2 cup raw cashews
  • 1 cup pitted dates
  • 1/3 cup raisins
  • 3/4 cup raw pecans
  • 1/4 tsp sea salt (little scant)
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 – 1/4 tsp freshly grated nutmeg
  • couple pinches ground cardamom
  • few pinches ground cloves (about 1/16 tsp)
  • 3/4 tsp pure vanilla extract or 1 vanilla bean, seeds scraped out
  • 1 1/2 tsp freshly squeezed lemon juice
  • 1/2 tsp lemon zest


Frosting:

  • 1/2 cup (well packed) raw coconut butter (not oil)
  • 1/4 cup + 1 tbsp pure maple syrup or raw agave nectar
  • 1 tsp apple cider vinegar (or freshly squeezed lemon juice)
  • couple pinches cinnamon
  • Couple pinches sea salt


Instructions

Line a loaf dish or similarly sized small pan with parchment paper. Place the cashews, dates, and raisins in a food processor. Pulse until the nuts and fruits are crumbly, then add the pecans and the remaining ingredients and process again, scraping down the sides of the bowl a couple of times, until the mixture has come together and becomes sticky (don’t overprocess, as pecans can make mixture too oily if overworked). Transfer the mixture to the prepared loaf dish. Press the mixture firmly into the pan (using a small piece of parchment is easiest). Prepare the frosting: Combine all the ingredients in a mini food processor, or mix very well by stirring in a bowl). Smooth the frosting over the base. Refrigerate for an hour or more until set. Cut into bars or squares and serve!

Enjoy it!

 

Vegan Orange Cranberry Muffins

Vegan Orange Cranberry Muffins

DRY Ingredients:

  • 2 cups All Purpose Flour
  • 3/4th to 1 cup Brown Sugar
  • 2 teaspoons Baking Powder
  • 1 cup Chopped Pecans


WET Ingredients:

  • 1/3 cup Canola Oil
  • 2/3 cup Orange Juice (Freshly Squeezed)
  • 1 flax egg (How to make flax egg?)
  • from 1 orange Orange Zest
  • 1 cup Coarsely Chopped Dried Cranberries


Instructions:

1. Preheat the oven at 375F/190C for 15 minutes. Grease or line a muffin tin with paper liners.
2. In a large bowl mix together the dry ingredients and keep it aside.
3. In a blender/food processor blend together the flax seed powder and water until its nice and frothy.
4. Measure orange juice in a liquid measuring mug, add water until you reach 1 cup measure in the mug. To this also add the flax seed mixture, orange zest and stir together well.
5. Pour the liquid ingredients to the flour mixture and mix until just moistened. Fold in the cranberries too. Do not overmix.
6. Spoon in the batter in the greased muffin tins. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
7. Move the muffin tin to a cooling rack and let it cool for just 5 minutes. Then remove the muffins from the pan and cool it completely on a wire rack.

Enjoy!

Recipe Source: www.egglesscooking.com

 

Chocolate Pecan Prune Energy Bites

Chocolate Pecan Prune Energy Bites

INGREDIENTS:

  • 1 cup oats
  • 1 cup pecan halves
  • 2 tablespoons cocoa powder
  • pinch sea salt
  • 6 medjool dates, pitted
  • 1 cup pitted prunes, coarsely chopped
  • 2 tablespoons cacao nibs or mini vegan chocolate chips

 

DIRECTIONS:
1. In a food processor, process the oats, pecans, cocoa powder and sea salt until a course flour forms.
2. Add in the pitted medjool dates and the coarsely chopped prunes and process until a sticky dough forms that holds together when pinched between your fingers.
3. Pour the dough into a bowl and add in the cacao nibs and use your hands to distribute them evenly throughout the dough.
4. Roll the dough into about 14 separate balls and place in an airtight container in the fridge to harden a little.

Enjoy!

Recipe Source: http://amp.gs/eULr

 

Vegan Carrot Cake Smoothie

Vegan Carrot Cake Smoothie

INGREDIENTS:

  • 1 medium carrot, peeled and thinly silced
  • 1.5 cups frozen pineapple
  • 1 cup unsweetened almond milk
  • 2 tablespoons golden raisins
  • 2 tablespoons unsweetened shredded coconut
  • 8 pecan halves (about 2 tablespoons if used chopped)
  • 1 Teaspoon cinnamon
  • 1 Tablespoon dried ginger

 

INSTRUCTIONS:
Place all ingredients in a high speed blender and blend until smooth.
I garnished this one with some shredded carrots and a bit of chopped pecan.

Enjoy!!!

Recipe Source: http://amp.gs/782l

 

Healthy Vegan Pecan Pie Tartlets

Healthy Vegan Pecan Pie Tartlets

Ingredients:

Walnut Tart Shell

  • 1 ¾ cup walnuts
  • 3 dates
  • pinch of salt

Pecan Filling

  • 1 ½ cups large medjool dates soaked for at least 30 minutes
  • about ½ cup pecans

 

Instructions:

  1. In a food processor combine the ingredients for the Walnut Tart Shell. Blend until the pieces are broken down and stick together when pressed. Spoon evenly into tart pans or an oiled mini muffin tin (for tartlets) and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.
  2. Place the soaked dates in a food processor or powerful blender. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon or pipe filling into chilled crusts and top with pecans. Place in refrigerator and allow tartlets to set up for at least 1 hour.
  3. Several people have mentioned difficulty in removing the tarts from the muffin tin. If they don’t want to come out, stick the pan in the freezer for about 30 minutes until shells harden. Remove and run a knife around the edge of each tart. Using the knife, pop tarts out from the bottom.

Enjoy!

Recipe source: http://amp.gs/7IC5

Share your thoughts!

4.8 out of 5 stars

15 reviews

Let us know what you think...

What others are saying

  1. 5 out of 5

    These are wonderful pecans. I am chemically sensitive and can only eat organic food. These are definitely organic. I have already purchased them more than once.

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  2. 5 out of 5

    These pecans are delicious and taste very fresh. I usually soak them in Himalayan pink salt and warm filtered water for 12 hours and then dehydrate them on a very low temperature for another twelve hours. Makes the best tasting roasted nuts ever. Thanks! Will definitely be purchasing again in the future! Highly recommended – excellent quality along with a fair price.

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  3. 5 out of 5

    DELICIOUS!! So glad that they are “peanut free”. Also happy I doubled my order, with the holidays here they’re already goi going fast. CAN SERVE THEM WITH CONFIDENCE. NOTE: The spice cashews are NOT HOT, they have just the right at of flavor/heat.

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  4. 5 out of 5

    Happy with product they are great they didn’t break into crumbs in package they were very taste. They did not have a bitter taste will purchase them again will tell friends about them thanks again.

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  5. 5 out of 5

    The best!!! They are so good that I need to keep them out of eye sight or I would get in trouble by keeping eating.Thank you so much.

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  6. 2 out of 5 Crummy pecans!

    Poor quality, terrible flavor. Worst pecans I have ever purchased.

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  7. 5 out of 5

    I reorder these pecans frequently. I use these pecans when I made spiced cinnamon pecans, which are easy to make and are a big hit as a snack. The pecans taste fresh.

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  8. 5 out of 5 Fine organic pecans!

    These are really good tasting Pecans. Probably buy more.

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    • Tastless and not having a buttery flavor. May want to consider another source.

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  9. 5 out of 5 Fresh and Delicious

    Fresh and tasty at a very good price. Tough to beat.

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  10. 5 out of 5

    The package did not arrive by the due date due to inclement weather. These pecans have been delicious.

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  11. 5 out of 5

    Delicious, fresh, and in perfect condition. We roasted with maple syrup and sea salt to gift at Christmas. Thank you!!

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  12. 5 out of 5

    It’s hard to find organic pecans, even at whole foods. These nuts have a great flavor and the pieces are big. Love them 🙂

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  13. 5 out of 5

    Have ordered from this seller several times and my order always comes on time and is high quality. Will continue to buy Food to Live products.

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  14. 5 out of 5

    I am very pleased with the organic pecans…..they are tasty,large and the price was good too…..will definitely be ordering again.

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  15. 5 out of 5 Perfect Pecans

    These pecans are excellent.
    I allways soak raw nut in a gallon glass water jug with filtered water and 1 Tablespoon of sea salt for 8 hours. I then drain, rinse and put them on towels and pat them dry. Then I spread them evenly (being careful to not have the pecans overlapping) on dehydrator trays and dehydrate them at 115 degrees for 20-24 hours until they are completely dry. At the end of this process you have the most delicious, crispy pecans you have ever tasted and ALL the vitamins and nutrients are all intact.

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    • Great pecans, fresh, and tasty.

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    • Disappointed. Thought I was getting pecan halves. More like pecan pieces. I won’t buy this item again.

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