CANTONESE PECAN NUT

Format: 500g
Code 50061
Standard code 37928
Packaging 6u
Format: 10kg
Code 43296
Standard code 36871
Packaging 1u
Cantonese Pecan Nut is the most sophisticated expression of the caramelized nut. Made with the Asian technique of Cantonese caramelization, each whole piece offers an intense, less sweet flavour than classic caramelization, superior moisture resistance and a uniform gloss that makes it as appealing to the palate as it is to the eye…
Mode of use
Incorporate directly on the preparation without the need of previous treatment. Use as a decorative element in cakes, pies, cookies and ice cream to provide texture and flavor contrast. Add to salads, cheese boards and gourmet appetizers for a sophisticated finish. Integrate into granolas, trail mixes or enjoy as a quality snack on its own.
Dosage
quantum satis
pecan nut, sugar, olive oil, glucose syrup
Keep container closed after use and consume within two weeks after opening.
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Features
Properties
Preparations
Features
The technique that changes everything: Cantonese caramelization for an unparalleled result

Not all caramelizing is the same. The Cantonese technique - inherited from the Asian tradition of working nuts with its own cooking and coating methods - produces a radically different result than Western caramelization.

The process begins with a 24-hour maceration in syrup, which allows the walnut to absorb the sugar deeply and evenly; the pieces are then fried in olive oil, which causes the excess sugar to be immediately removed and the coating to set with that characteristic shine and perfectly homogeneous caramelization.

The result is less sweet, more complex in flavor and with a superior resistance to humidity - known in the industry as wet-proof - which makes the CantonesE Pecan Nut an exceptional technical ally: it maintains its crunchy texture even in contact with creams, mousses, ice creams or dressings.

Properties

  • Asian caramelization that produces a glossy, uniform and less sweet finish than the classic Western caramelization,
  • Moisture-resistant (wet-proof), its coating protects the crunchy texture even in humid environments such as creams, ice cream or dressings.
  • Intense flavor and less sweet profile: the characteristic pecan nut flavor remains the protagonist.
  • Kosher certification: suitable for elaborations that require this standard of quality and traceability.
  • It works equally well in pastry, savory cooking, gourmet snacking and in-room presentations, with no need for advance preparation.
Preparations
Possible
Preparations
Perfect for decorating cakes, pies, brownies, ice cream and cookies with an impeccable visual finish. A must in gourmet salads, cheese boards and sophisticated appetizers. It integrates naturally into granolas, mueslis and premium trail mixes. Its resistance to humidity makes it ideal in bonbon fillings, mousses and cream preparations where other nuts would lose their crunchy texture.
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Frequently Asked Questions

What is the real difference between the Cantonese Pecan Nut and a conventional caramelized pecan nut?
The difference is both technical and sensory. Cantonese caramelization uses an Asian cooking and coating process that produces a thinner, shinier and more uniform coating, with less sugar content and greater resistance to humidity. The result is a piece that is more balanced in sweetness, more stable in humid environments and visually more attractive than classic baked caramelized or caramelized.
Does it maintain crispness when in contact with creams, ice creams or mousses?
Yes, this is precisely one of its most valued technical advantages. Thanks to its wet-proof character, CANTONESE PECAN NUT WET-PROOF maintains its crunchy texture for a longer time in contact with wet preparations, unlike conventional caramelized nuts, which tend to soften quickly. It is recommended, however, to add it at the time of service or final assembly to maximize the effect.
How does it affect its texture and flavor if it is kept for more than two weeks after opening the package?
After two weeks of opening, the nut may start to lose crispness and pick up moisture or aromas from the environment, which negatively affects its sensory profile. It is recommended to keep the package tightly closed at room temperature (15-25 °C), away from sources of moisture, direct light and strong smelling products, and to respect the two-week period to ensure optimum quality at each serving.

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