Some of our orchards have been in our family for over five generations. Since my father took them over in 1960, they have rapidly improved with each of his innovations. I like to compare growing pecans to growing a vineyard; every orchard and every growing season are different, you always focus on improving over last year and on the five years ahead when new plantings will produce their first crop. Read more about our orchards, here.
Using time-tested techniques, our pecans are roasted with just a hint of salt before being candied and cooked to sight in copper cauldrons or enrobed in chocolate or hand-pulled caramel.
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