Q&A – Why did my pecans dry up on the inside of the shell? (2024)

FAQs

Why are my pecans dry inside? ›

One possible reason is pecan scab. Scab was common this year because conditions were favorable. The scab interferes with photosynthesis which reduces the tree's ability to use the energy from photosynthesis to grow pecans. It could also be a lack of nutrients.

Probable Causes for Nuts Failing to Fill

Failure of nuts to fill is caused mainly by insect and disease damage to leaves and an inadequate number of leaves. Drought also causes failure to fill, if it occurs late in the growing season.

Pecans often contain excessive moisture when they first fall. The nuts should be dried before they are put in storage. Drying can usually be accomplished by placing the pecans in a shallow layer in a warm, dry area for two weeks. Adding fans and heat can speed drying.

Fresh pecans have a distinct aroma, characterized by their sweet, nutty scent. They should have a firm, almost crunchy texture and a rich golden or amber color. On the flip side, bad pecans may show signs of spoilage, such as a rancid smell, a shriveled appearance, or a soft and rubbery texture.

Properly stored, shelled pecans can last for up to six months, while unshelled — or in-shell — pecans can last for up to nine to 12 months.

Soft pecans are not good and should be discarded. Pecans with an air gap in their cross section will not storage as well or as long as a full meaty nut. One reason for pithy pecan nut meats could be likely due to a fungal infection called "pecan scab".

Airtight containers, such as jars with lids, are best for storing pecans in the refrigerator. Be wary that you do not want pecans to “sweat”. Sealed plastic bags are best for storing pecans in the freezer. In-shell pecans can be stored in a cool, dry place for 6 to 12 months.

To freshen any type of nuts before you eat (or cook with) them, toast on a baking sheet in a 350 degrees F oven for 10 minutes or place nuts in a small bowl and microwave on High for 1 to 1 1/2 minutes.

Place the pecans and salt in a glass or stainless steel bowl. Add enough filtered water to cover. Stir. Place a kitchen towel on top and leave in a warm part of your kitchen for at least 7 and up to 12 hours.

Because pecans are high in fiber, eating too many at one time may cause bloating, cramping, gas or constipation. To avoid these digestive issues, add any fiber, including pecans, slowly to your daily diet.

How many pecans should you eat a day? ›

Like many other nuts, pecans contain a high percentage of fat and can lead to diarrhea if too many are eaten in a short amount of time. Over-consumption may also lead to digestive issues like gas and bloating. Recommendation: One ounce (15-19) pecan halves per day.

In-shell pecans can remain good for 4 months at 70°F, but can be stored successfully for 18 months at 32°F to 36°F. Storage life of in-shell nuts may extend to 5 years or more when stored at 0°F (table 1).

Throw all of your pecans in a sauce pan, and pan-fry for about 2 minutes. This will soften the pecans, and really accentuate the nutty flavor.

Soaked nuts and seeds are hydrated, so their flavor is a bit more buttery and creamy. As the nut absorbs more and more water, it becomes plumper and the texture softens (hint: it is always a good idea to soak your nuts and seeds in a larger container to give them plenty of space for expansion).

A healthy pecan tree has a full canopy of robust, green leaves. However, bare limbs or wilting leaves may be a sign of damage or disease. If the limbs don't produce leaves, or they produce leaves that die quickly, the tree is most likely suffering from freeze damage, and parts of it are already dead.