All Nuts

Our best seller, and folks reorder it year after year for a reason. Each pecan is covered in two layers of milk chocolatey coating: the first coats it fully, the second makes it smooth and silky, richer and creamier, and never waxy. The perfect balance of sweet, chocolatey flavor with the nutty pecan.

For the people who want the bittersweet alternative to our best seller. Just like our others, every pecan half gets 2 layers: the first covers it completely, the second sets a smooth and silky coating. Dark chocolate brings a deeper bittersweet flavor that's richer and creamier, and never waxy. Made by our family in Granbury, Texas.

White chocolatey coating done the way we do milk and dark: two layers on each pecan, the first for coverage, the second for a smooth, creamy finish. The coating is crisp, creamy, and buttery, and it pairs perfectly with the natural nutty flavor of the pecan. Pair it with the milk or the dark in a combination tin and see which side goes first. Made by our family in Granbury, Texas.

Our best seller from the copper kettle kitchen. Every pecan is cooked with a butter toffee coating. Sweet and crunchy, but never too hard. The hard part isn't the ingredients. It's knowing the exact second to pull the kettle, and that took a few generations to learn. Cooked one small batch at a time in Granbury, Texas. They will not last the week.

A classic southern recipe. We candy each pecan in butter and sugar to get a crispy, sweet coating. This is the candied pecan most people picture when they hear the words, done the way four generations in the pecan business learned to do it. Cooked one small batch at a time by our family in Granbury, Texas, from a recipe that's been tested and refined for decades.

A classic recipe that blends cinnamon and sugar with the pecans and cooks down into a crackly layer on every pecan half. The pecan does most of the talking and the cinnamon gets the last word. It's the batch that fills our candy kitchen with the smell of cinnamon while it cools. Cooked one small batch at a time by our family in Granbury, Texas. Set out a bowl when company comes over and count how long it lasts

A new customer favorite. Pecans coated in pure clover honey and cooked in a copper kettle until the glaze turns glossy and clings to each pecan. The finish is crisp, not sticky, and the honey stays out front with the pecan right behind it. Cooked one small batch at a time by our family in Granbury, Texas.

When you want the pecan without the sugar. Big pecan halves, roasted in butter with a lightly salted finish. The recipe is short: pecans, butter, salt. The roasting deepens the pecan's own sweetness and the salt brings it forward, and that's all a good pecan needs. Made by our family in Granbury, Texas. Set them out with drinks or keep them for the salad; either way, you'll want to buy the bigger tin.