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Discover the Gold Standard of Pecans At Stahmanns Pecans

High Quality Pecans

Discover the Gold Standard of Pecans

When it comes to producing high quality pecans, we at Stahmanns know a thing or two. However, businesses seeking such products might not be able to detect the differences between a stellar nut and a lackluster one. Read on to learn a little more about our golden pecans, and what sets them apart from the rest.

Family comes first

When it comes to developing a successful business, one must have strong roots to build upon. There is no strength greater than the strength of family, and as they say, “Blood is thicker than water.” Stahmanns Pecans is a family-owned, female-operated, and estate-grown pecan producer with a story dating back nearly a century. 

Becoming the first irrigated pecan farm in the world, then the largest pecan-producing family in the world cemented our presence as pecan pioneers. Since then, our family has continued to lead the way for 4 generations with our loyal leader, Sally Stahmann-Solis, heading up operations as our CEO and President since 2002. As the great-great-granddaughter of original founder, W.J. Stahmann, creating the perfect pecan is in her blood. With true passion for producing and delivering high quality pecans to our wholesale customers far and wide, she has continued to nurture evolution and growth that stands the test of time.

learn more about our story

Location, location, location

When W.J. Stahmann began Stahmanns Pecans in 1932, he practically struck a pecan gold mine with his 2,900-acre purchase in La Mesa, New Mexico. Due to its outstanding number of sunny days, minimal levels of snow and rain, and fertile grounds of the Mesilla Valley it stands upon, La Mesa is the perfect plot for premium pecan growth. In fact, New Mexico was the highest pecan-producing state in the country in 2019, with our team churning out a whopping 9 million pecans and contributing to 10% of the state’s total. 

Learn more about our farm

With over 168,000 pecan trees on our lands dating back decades, our team has been able to carefully observe the grove’s annual conditions, develop new solutions, and curate the best method for growth and harvesting. After years of trial and error, we have truly perfected our pecan production, delivering the most golden, crunchy, and high quality pecan on the wholesale market.





8-9 Million



SINCE 1932

Certifiably exceptional pecans

NON-GMO Certified Pecans
Wholesale pecans
Wholesale pecans
Wholesale pecans
Wholesale pecans
Wholesale pecans

Some of the certifications we currently possess include:

  • Level 3 SQF Certification for Pecan Growing – Adheres to global quality and established food safety standards
  • Certified Kosher Pecans – Ensures our pecans can be shared with Jewish communities and businesses
  • FDA Registered Certification – Instills trust and transparency with customers, requiring a yearly inspection and detailed breakdown of our food facilities
  • Non GMO Verification – Validates our status as a non-GMO food product, providing clean, healthy pecans for all

Quality always rises to the top

Our commitment to quality hasn’t gone unnoticed over the years. If you ever have tasted or held a Stahmanns pecan for yourself, you’ll notice a stark difference at first sight.

The color:

Our rich, golden pecans are unlike others you’ve seen before. This warm, amber hue is a result of our established grove of trees receiving constant upkeep and nurturing of growth, plus a perfected irrigation process and high-tech color sorting machine. With all of these processes working hand-in-hand, we are proud to deliver signature golden pecans that are unmatched in the market. 

The crunch:

Our fresh crunch is one-of-a-kind, thanks to our on-site shelling plant and dedicated team. With cutting-edge sorting and shelling machines that expedite the process and careful eyes to catch anything the machines may miss, our pecans are shelled, packaged, and shipped in record time. This rapid, yet attentive process preserves their signature flavor and crunch, bringing our labor-of-love to customers in peak condition.

The commitment:

The standout differences of Stahmanns Pecans extend far beyond the shell. When it comes to our customers, we’ll do everything in our power to deliver a product that meets our expectations and exceeds yours. From competitive pricing to custom shipments and last-minute orders, our team seeks to provide compassionate, steadfast service that helps you reach your goals. From national wholesalers to specialty snack foods brands and premium pecan rebaggers, our service is appreciated by customers all across the globe.

learn more about our products

So what are you waiting for? 

Experience the gold standard of pecans and harness its power to reach business goals. Stahmanns Pecans have been used to elevate chef dishes, packaged snack foods, pecan rebagging processes, and beyond. Discover the possibilities that await your business today.

Email: pecans@stahmanns.com

Call toll-free: (844) 739-6887

For sales: (575) 644-8247

Uncracking the History of Pecans: The Stahmanns Story

Stahmanns Pecans

Uncracking the History of Pecans:
The Stahmanns Story

Welcome back to the next edition of “Uncracking the History of Pecans”, our newest blog series where we explore the history of our favorite nut. After breaking down the history of pecans in North America and our favorite state, New Mexico, it’s time we take our story a little closer to home. This month, we’re taking you on the most important journey of all: our own.

Stahmanns Pecans

The pioneers: Changing course & breaking new ground

As we discussed last month, the real beginning of New Mexico pecan production began with our very own father-son team, W.J and Deane F. Stahmann. 

What you probably don’t know about that story is the path we were on before we suddenly changed course. A few years before our historic pecan planting in 1926, W.J. Stahmann, a buggy-maker from Wisconsin, purchased 2,900 acres of land in the Mesilla Valley with the goal of growing cotton. (That’s right, not pecans, but cotton). After making their way southwest, W.J. and Deane cleared the land and planted several acres of cotton, experimenting with different types and even setting up research farms in Jamaica and Mexico to grow cotton year-round. 

After developing a number of new varieties of cotton that are still grown around the world to this day, our wise founders decided to switch up the business. Starting in the 1930s, the Stahmanns decided to begin planting pecan trees between their cotton plants, before fully leaving their cotton business behind in the 1970s. They planted over 4,000 acres of pecan trees in that  experimental era, breaking new ground in the pecan industry and setting us off on a story four generations deep. 

The evolution: Making headlines & breaking records

After breaking new ground and planting the largest commercial batch of pecan trees in New Mexico, Stahmanns Pecans quickly started making waves in the industry. Soon after our first endeavor into the world of pecan production, the Stahmanns started dreaming even bigger, with plans to expand our business to other continents.

This big dream transcended into a real plan in 1965, when Deane’s son, Deane Jr., planted 1,800 acres of pecan trees in Australia with the intention of creating the first commercial pecan operation in the Southern Hemisphere. Those first trees were planted at Gatton in Queensland and shortly after, at a flagship property called “Trawalla” near Moree in New South Wales. This secondary step took our dream to new heights, officially establishing us as the largest pecan-producing family in the world. 

This global expansion changed our futures forevermore, cementing Stahmanns Pecans as an American success story. As a result of the record-breaking news, our farm was regularly visited by Hollywood celebrities in the 40s and 50s, with even a major feature in Life Magazine. While these accolades brought us constant joy and satisfaction, our plans were truly just beginning.

Pecan tree orchard

The impact: Golden perfection & community connection

Following years of growth and popularity across the globe, we quickly started becoming a household name around town. To give back to our community and connect on a deeper level, we decided to open our farm to the public for retail opportunities. In 1983, the first Stahmanns country store was opened, and with it, a new local tradition began.

After nearly three decades of precious memories made and tasty treats shared, our country stores and candy business closed their doors due to the economic shift. While it was difficult to close that chapter with our community, we were happy to start a new one with fresh focus and excitement. Today, our mission lies in premium wholesale pecan production and shelling for small-to-large businesses. 

As a result of our decades of hard work, perseverance, and evolution, Stahmanns Pecans remain one of the most sought-after pecan brands in the business. We are proud to serve customers across the world, with our signature nuts used by famous brands and businesses all over the globe. 

Our reputation as the best pecans in the world still stands strong after nearly 90 years, and to that, we thank our loyal customers and local supporters. We couldn’t do it without you. Thank you for being part of our story.

Stahmanns Pecans

Secure signature Stahmanns pecans
for your product

Add a new chapter to our story by becoming an official Stahmanns partner, giving your product fresh flavor, crunch, and vibrance with our time-tested pecan nuts. We’d love your team to experience the difference that Stahmanns Pecans makes. Please call or email us to begin your journey. 

Email:  pecans@stahmanns.com
Call: TOLL FREE (844) 739-6887 |
FOR SALES (575) 526-2453

Maple Pecan Granola Bars

Maple Pecan Bars
Maple Pecan Granola Bars

Maple Pecan Granola Bars by Mile High Mitts

Gluten-free, refined sugar-free, and flavor-full, these Maple Pecan Granola Bars are the perfect way to snack responsibly!

Maple Pecan Bars


  • 1 c oats (certified gluten-free)
  • 1/2 c oat flour (certified gluten-free)
  • 1/4 c flax seed, ground
  • 3/4 c pecans, finely chopped
  • 2 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 c maple syrup
  • 1/4 c coconut oil, melted
  • 1 tsp vanilla
  • 1 egg


  1. Preheat oven to 350º F and line a 9×9 pan with parchment paper. Make sure parchment paper is a bit long and hangs off on both sides so that you can easily remove the granola bars after they bake.
  2. In a large mixing bowl, combine your dry ingredients of oats, oat flour, ground flax seed, pecans, cinnamon and salt, stirring well.
  3. Move your dry ingredients to the sides of your bowl, so you have a well in the middle for your wet ingredients. Add your wet ingredients (maple syrup, coconut oil, vanilla and egg) into the middle and whisk together. Then, stir all your dry and wet ingredients together until well combined.
  4. Drop mixture into pan and spread evenly. The entire surface of the pan should be covered in a thin, even layer and smoothed out on top.
  5. Bake in the oven for about 25-30 minutes, or until the top of the bars feel set.
  6. Remove from the oven and let cool for a few minutes, then lift your bars out of the pan with the parchment paper. 
  7. Cut bars into 12 bars (2×6) or squares (4×4 or 3×4) and enjoy!
Recipe courtesy of Mile High Mitts. Check out their site for more detailed instructions and pictures!

Cherry Pecan Cookies

cherry pecan cookies
Cherry pecan cookies

Cherry Pecan Cookies by American Heritage Cooking

Instead of spending cash on a gift from a store, bake a warm gift from the ❤️ this Valentine’s Day. Check out the full recipe for these delectable Cherry Pecan Cookies from American Heritage Cooking.

cherry pecan cookies


  • 1 c butter, room temperature
  • 1 3 oz. package cream cheese, softened
  • 1 c sugar
  • 1 egg
  • 1 tsp almond extract
  • 2 ½ c all-purpose flour
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 ¼ c finely chopped pecans
  • 36 marachino cherries, halved


  1. Preheat the oven to 350° F.

  2. Sift flour, soda and salt in a medium bowl, whisk briefly to make sure salt and soda are distributed; set aside.

  3. Cream butter and cream cheese in a large mixing bowl; gradually add sugar, beating with a hand mixer until light and fluffy.

  4. Add egg; beat well. Mix in almond extract.

  5. Add flour mixture to creamed mixture in 3 parts, mixing well after each part. Form into a rough ball shape, cover with plastic wrap, and chill for 1 hour.

  6. Shape dough into balls about 1 ½ inches in diameter, roll in pecans, pressing to make sure pecans stick to dough. Place balls 2 inches apart on ungreased cookie sheets. Gently press a cherry half in the center of each cookie while slightly flattening the top. (If you aren’t going to use cherries, gently flatten the top of each ball with two fingers.)

  7. Bake 7-10 minutes. Make sure to watch them as you get close to the 7 minute mark to avoid overbaking. You’ll know they’re done when the edges just begin to brown. Remove and place on wire racks to cool.

Recipe courtesy of American Heritage Cooking

3-Ingredient Candied Pecans

Candied Pecans Recipe
Candied Pecans

3-Ingredient Candied Pecans

Is your sweet tooth calling for a scrumptious treat, but you don’t have the patience for something complex?

Check out this recipe for vegan, paleo 3-ingredient candied pecans from Texanerin Baking. All you need is pecans, maple syrup, and salt!

Candied Pecans Recipe


  • 1 ½ c pecans

  • ¼ c maple syrup

  • 1 teaspoon vanilla extract, optional

  • ⅛ – ¼ teaspoon salt (depending on taste)


  1. Get out a Silpat or piece of parchment/wax paper.
  2. Preheat a non-stick pan over medium-high heat. Preheating the pan first is important so that the maple syrup caramelizes properly.
  3. Add the pecans, maple syrup, vanilla and 1/8 teaspoon salt to the pan.
  4. Cook for 2-5 minutes or until the syrup has caramelized, stirring almost constantly. There should be no liquid left in the pan. The maple syrup coating will seem soft but will harden as it cools.
  5. Spoon the pecans evenly onto the Silpat and spread. Try one out, and if it’s not salty enough, add more salt. If you don’t want the nuts to be clumped together after cooling, make sure to separate them now.
  6. Pecans harden within 20-30 minutes, but let them cool fully for about 2 hours before placing them in an airtight container. When not kept in an airtight container, they start to get a little sweaty. Can be kept at room temperature for several weeks.

Recipe courtesy of Texanerin Cooking

Uncracking the History of Pecans: The New Mexico Story

Pecans New Mexico

Uncracking the History of Pecans:
The New Mexico Story

Welcome to the second edition of “Uncracking the History of Pecans”, our newest blog series where we take a deep dive into the roots of our favorite nuts and see where it all began. While us locals know the popularity of pecans in New Mexico is strong and present across the state, many outsiders are unfamiliar with our story. And, despite the fact that we were the top pecan-producing state in the U.S. in 2019, many don’t even know that New Mexico is home to pecan orchards at all! It’s time to set the record straight and take a trip back in time to where it all began in the Enchantment State.

Humble roots: 1900 – 1932

The reason that many may not initially picture pecans in New Mexico is probably due to their native history. The pecan, or Carya illinoinensis, is mostly native to the Mississippi River Valley and Northern Mexico, with its first sightings in the 16th century by Spanish settlers in the areas now known as Texas and Louisiana. From the 16th century to the 20th, pecans grew in popularity, spreading in interest for both business owners and consumers alike. This is where the New Mexico story begins. 

While we can’t trace the history of pecans in New Mexico specifically due to a brief record, historical experts at NMSU speculate that pecan nuts “probably first arrived in New Mexico along with American settlers around the turn of the 20th century.” Digging deeper, these experts explain that while there were a few trees shown to produce seedling-type pecan nuts in southern New Mexico, there is evidence to prove that some of these trees were brought to the area from central Texas and north-central Mexico in the late 1800s or early 1900s.

One person who was known to spread the pecan nut to the Enchantment State was Fabian Garcia, the first director of the New Mexico Agricultural Experiment Station. In 1913, he planted some of the first pecan trees in New Mexico, with many still standing at New Mexico State University’s Fabian Garcia Horticultural Science Center. At the time of planting, the four-acre planting was the largest pecan planting in New Mexico. This groundbreaking endeavor would pave the way to the first historic commercial planting of pecans in New Mexico by our very own W.J. Stahmann. 

Commercial roots: 1932 -1960

From 1900 to 1932, interest in pecans in New Mexico weaned. Due to the lower economic status of many U.S. citizens, a pound of pecans cost the average worker 2 hours worth of their pay, while today, a worker can buy approximately 3 lbs of pecans for an hour’s worth of pay. In these trying times, the future of pecans in New Mexico was unclear—until a little family with an entrepreneurial spirit cleared things up.

Beginning in 1932, our very own W.J. and Deanne F. Stahmann, the original father-son founders of Stahmanns Farms, planted the first commercial batch of pecan trees in New Mexico. Considered by experts to be the first large-scale planting of pecans in New Mexico, this 30-acre planting was made at our first location, the Snow Ranch, in 1934 and 1935. As the study, ‘Historical Background of Pecan Plantings in the Western Region’ by NMSU experts details, W.J. planted ‘Western’ variety trees with ‘Burkett’ as the pollinator. He also planted many rare ‘Bradley’ trees along the Rio Grande River, only a few miles from Fabian Garcia’s original planting. Fun fact: our panoramic 3,200-acre pecan orchard was actually land that was cleared and leveled for planting following this initial innovation on the Snow Ranch by the original Stahmanns. 

Following this initial foray, other smaller-scale plantings were conducted by other growers in southern Doña Ana County and in the Rio Grande Valley below El Paso, TX.

Widespread roots: 1960 – today

While many showed early interest in joining the pecan industry following the Stahmanns’ pioneer planting, it took another 30 years before other growers began producing pecans in New Mexico at noteworthy levels. Once growers saw the economic value that Stahmanns Pecans provided to local citizens and businesses, they realized the potential that lay ahead, and so began widespread pecan production in New Mexico in the 1960s. 

Today, small pecan orchards are found in Quay, Curry, De Baca and Valencia Counties, but the New Mexico pecan industry is still largely focused in our southern counties. 70% of the New Mexico industry acreage is in the Mesilla Valley (Dona Ana County), while 20% of the acreage is in the Pecos River Valley (in Chaves and Eddy Counties) and 5% in the Tularosa Basin (in Otero County). Luna, Sierra, Lea and Roosevelt Counties also have small areas planted with pecan trees. 

We are proud of the place in history that Stahmanns holds, and are even more proud that New Mexico holds such a place as well. We honor and respect our fellow New Mexico pecan growers who continue to keep our tradition alive throughout the state, and can’t wait to see where the future takes us. 

Taste a piece of history with Stahmanns Pecans

If your business is seeking a fresh crunch of flavor backed by a time-tested reputation, you’ve found it. Contact our team today to upgrade your product, maximize your bottom line, and exceed the possibilities with Stahmanns commercial pecans in New Mexico. 

Email:  pecans@stahmanns.com

Call: TOLL FREE (844) 739-6887 | FOR SALES (575) 526-2453 Ext. 108


Information courtesy of: NMSU’s ‘History of the New Mexico Pecan Industry’, ‘The New Mexico Pecan Industry Today’, and ‘Historical Background of Pecan Plantings in the Western Region’

Vegan and Gluten-Free Pecan Oat Cookies

Vegan Pecan Cookies
Vegan Cookies

Vegan & Gluten-Free Pecan Oat Cookies

Bake a healthy yet tasty treat the whole family can enjoy with these Vegan and Gluten-Free Pecan Oat Cookies by Nadia’s Healthy Kitchen!

Vegan Pecan Cookies


  • 1 c gluten-free oat flour (gluten-free oats blended in the food processor until flour consistency)
  • 1 c ground almonds 
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 c brown sugar 
  • 2 tbsp milk of choice
  • 4 tbsp coconut oil/dairy-free spread, melted
  • 1/3 c roughly chopped pecans + extra for decoration


  1. Preheat oven to 350ºF.
  2. Mix together oat flour, ground almonds, sugar, baking powder, and salt in a large bowl.
  3. Pour in melted oil/spread and milk. Mix to combine. 
  4. Fold in chopped pecans.
  5. Use ice cream scoop to shape into cookies. Place onto baking sheet covered with parchment paper and press down slightly. 
  6. Place a pecan in the center of each cookie. 
  7. Bake for 15 minutes. Leave to cool completely.
Recipe & photos courtesy of Nadia’s Healthy Kitchen

Keep your healthy resolutions with No-Bake Pecan Pie Energy Bites

Pecan Pie Energy Bites

Keep your healthy resolutions with No-Bake Pecan Pie Energy Bites

These No-Bake Pecan Pie Energy Bites by Lemons + Zest are a quick and simple way to stay on track when it comes to healthy eating!

Pecan Pie Energy Bites


  • 1 1/2 c raw pecans
  • 1/2 c raw almonds cashews or walnuts will work as well
  • 10-11 medjool dates pitted
  • 2 tsp cinnamon more if you are a cinnamon lover like me!
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 18 pecan halves (optional)


  1. Process pecans and almonds to a fine, grain-like consistency in food processor. 
  2. Add dates, cinnamon, vanilla and sea salt and process until dough begins to form.
  3. Roll mixture into balls and press a pecan on top of each.
  4. Chill for about 10 minutes or so to set.
  5. Store in the refrigerator for up to a week.
Recipe courtesy of Lemons and Zest

Uncracking the History of Pecans in North America

history of pecans

Uncracking the History of Pecans in North America

As a historic pecan producer and cultivator for 87 years, we like to think that we know a thing or two about these precious nuts. But the truth is, the story of pecans begins long before W.J. Stahmann ever planted his first pecan tree in 1932. Take a trip with us back in time to learn the deep-rooted history of pecans in North America and how that story keeps evolving each year.

At the very beginning:

Page 1 in the history of pecans begins long before America was settled and declared. In fact, pecans are considered a native nut to North America, growing wild for millions of years before becoming modernized by European settlement and the agricultural movement. 

Here’s a few fun facts about the initial history of pecans: 

  • Pecans are a species of hickory native to North America.
  • The scientific name for the pecan is Carya illinoinensis, which is a member of the Juglandaceae family.
  • The first fossil evidence for plants within the Juglandaceae family dates back to the Cretaceous period—that was 145 million years ago!
  • Evolution and differentiation continued to happen over the next 100 million years in the J. family, fine-tuning the development of the pecan up to about 45 million years ago. 
  • Since then, pecan nuts have naturally grown and fallen to the ground for surrounding habitats to shell and enjoy, including humans. 
  • Before Europeans settled in North America in the 16th century, pecans were widely traded and consumed by Native Americans, even being used as a form of currency for a period of time.

What’s in a name?

As we all know, the name “pecan” has faced much controversy over the years regarding its correct pronunciation. Depending where you’re from, the pronunciation varies from “puh-kaan” to “pee-kan”. But speaking of proper naming, where did the term “pecan” even come from?

Here’s a bit behind the naming history of pecans:

  • “Pecan” is derived from the Algonquian word “pakani,” which is used to refer to various pecans, walnuts and hickory nuts.
  • Pecans first became known to Europeans in the 16th century, when Spanish explorers landed in what is now Texas, Louisiana, and Mexico. 
  • Spanish explorers first referred to pecan nuts as nuez de la arruga, which roughly translates to “wrinkle nut” due to its appearance.
  • From there, pecans made their way across the continent, with evidence of popularity rising during revolutionary times. 
  • The first U.S. pecan planting took place in Long Island, NY, in 1772, with the nuts considered a delicacy or luxury among Americans.  
  • By the end of the late 1700s, their popularity had spread all along the Atlantic Seaboard, with Thomas Jefferson even planting pecan trees in his nut orchard at his home in Virginia!
  • George Washington even noted in his journal that Thomas Jefferson gave him “Illinois nuts” pecans, which he then grew at Mount Vernon, his Virginia home.

The last century or so:

Since growing in cultivation and popularity following the revolution and independence of the U.S., pecans became modernized and widespread in consumption. This time in the history of pecans is where mass production started and where our story began. 

Here are a few key events in the recent history of pecans:

  • Pecans were one of the most recently domesticated major crops, although already well- known among native and colonial Americans as a delicacy.
  • The commercial growing of pecans in the United States did not officially begin until the 1880s, when grafting techniques were developed to allow for precise variety selection on an industrial level.
  • Some of the most popular varieties including ‘Stuart’, ‘Schley’, ‘Elliott’, and ‘Desirable’ were actually developed in the 1800s and remain relatively unchanged.  
  • While New Orleans is known for its praline pecans (made out of pecans, sugar, milk, and butter),  the famous sweet treat actually originated in France. Its popularity continued to grow in the French Quarter, where it became one of America’s earliest street foods.
  • The pecan continued to grow in popularity throughout the 20th century, spiking in sales in the 1920s after a pecan pie recipe was printed on cans of Karo syrup.
  • In 1932, pecans officially took root in the U.S. when our original founder, W.J. Stahmann, planted the first pecan trees on our farm, creating the first planted pecan farm and the first irrigated pecan farm in the world. 

Fast-forward to today:

Today, Stahmanns Pecans continues to carry our tradition of pecan growing into modern times, with New Mexico becoming the largest pecan-producing state in the U.S. in 2019. We are honored to be part of the deep-rooted history of pecans, and can’t wait to see where it’s headed in the next 100 years!

If your business is ready to refresh flavors and uncrack a world of possibilities, contact our team to discover the highest quality bulk pecans since 1932. 

Our team

Information courtesy of uspecans.org, atlantamagazine.com, wikipedia.org

Stay festive & fresh with this Holiday Pear & Pecan Salad

Holiday Pear & Pecan Salad
Pear & Pecan Salad

Stay festive & fresh with this Holiday Pear & Pecan Salad

Trying to kickstart your healthy eating resolution a few days early? Bring this tasty holiday salad from Chelsea’s Messy Apron to the party for a fresh change of flavor that everyone can’t help but dig into! 

Holiday Pear & Pecan Salad


Candied Pecans
  • Made up of 1 large egg white, 2 tsp water, 1 tsp vanilla, 1 cup white sugar, 3/4 tsp salt, 1 tsp cinnamon, 4 cups or 1 lb pecan halves

  • Made up of 1 bag (6-8 oz or about 8 cups) fresh spring mix, 1 cup heaping pomegranate arils, 3/4 cup dried cranberries, 15 oz fresh or canned pear halves, 4 oz feta cheese

  • Made up of 3 tbs red wine vinegar, 5 tbs white sugar, 1/2 tsp salt, 1/2 tsp dijon mustard, 1/2 cup frozen raspberries completely thawed, 1/2 cup vegetable oil, 1 and 1/2 tsp poppy seeds


For the candied pecans:

  1. Preheat oven to 250 degrees F and line a baking sheet with parchment paper.
  2. In a mixing bowl, whip together egg white, water, and vanilla until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
  3. Add pecans to egg whites and stir to coat nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread nuts out on prepared baking sheet.
  4. Bake for 45 minutes to 1 hour, stirring and tossing every 15 minutes.

For the salad:

  1. Thoroughly drain pear halves and set on cutting board. Very thinly slice pears.
  2. Toss together spring mix, pomegranate arils, dried cranberries, pears, and feta cheese.
  3. Toss all together to combine.

For the dressing:

  1. Combine all of the ingredients except for the oil and poppy seeds in a blender or food processor. Pulse until well combined. Slowly add oil in a steady stream. Blend until emulsified and smooth.
  2. Stir in poppyseeds. Dressing should be thick. 
  3. Toss the dressing and candied pecans with the salad when ready to eat. Only dress and add pecans to what you will eat to avoid soggy pecans and greens! Store salad, pecans, and dressing separately for delicious leftovers!
Recipe courtesy of Chelsea’s Messy Apron

Pecan Pie Cheesecake Recipe

Pecan pie
Pecan Pie Cheesecake

Spice up the season with this pecan pie cheesecake

The holiday season means baking season for families all across the country. What better way to ring in the celebrations than with decadent, homemade treats? Mix up your holiday parties this year with this inventive pecan pie cheesecake recipe by Plated Cravings!

pecan pie


  • 1 1/2 cups graham cracker crumbs6 whole graham crackers
  • 3/4 cup ground pecans
  • 3 Tbsp granulated sugar
  • 1/2 cup unsalted buttermelted
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 24 oz cream cheese block3 packages, room temperature
  • 1 1/2 cups brown sugar
  • 2 tsp vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggsroom temperature
  • 1/2 cup heavy cream
  • 1 cup pecansroughly chopped
  • 3/4 cup granulated sugar
  • 1/4 cup salted buttercut into pieces
  • 1/2 cup heavy cream
  • 1 Tbsp dark corn syrup
  • 1 tsp vanilla extract


  1. Preheat the oven to 375°F and lightly grease a 9″ springform pan with butter and wrap a piece of aluminum foil around the pan to catch spillings.
  2. To make the graham cracker pecan crust combine graham cracker crumbs, ground pecans, melted butter, salt, and cinnamon in a medium bowl. Mix fit a spatula or fork until crumbly.
  3. Press the mixture into the bottom and 1 inch up the side of the springform pan. Prick with a fork and bake for 15 minutes on a baking sheet, until light golden brown.
  4. Take the pan out of the oven and lower the temperature to 325ºF. Let the crust cool for a few minutes while you make the filling.
  5. In the bowl of a stand mixer fitted with the paddle attachment, combine softened cream cheese, brown sugar, vanilla extract, and salt. Mix at medium-low speed for 4-5 minutes until smooth. Scrape the bottom and sides every few minutes.
  6. Add eggs, one at a time, mixing for 20 seconds after each addition. Scrape the bottom and sides and mix for one more minutes.
  7. With the mixer running on low speed add the heavy cream. Pour the mixture into the crust.
  8. Bake for 40 minutes at 325 F on a baking sheet. Then reduce the temperature to 300 F and bake for 15-20 more minutes. The edges should be set but the center should jiggle slightly. An instant-read thermometer inserted 2 inches from the edge of the pan should read 170 F.
  9. Turn the oven off, crack the door open a couple of inches and let the cheesecake sit in the oven for 1 hour until completely cooked through.
  10. Transfer springform pan to a cooling rack. Run a knife around the edge, and let it cool in the pan to room temperature. Refrigerate covered at least 8 hours or overnight or up to 2 days.
  11. Make the topping up to 4 hours before serving. Toast the pecans in a 300 F preheated oven for 10 minutes.
  12. In a medium saucepan over medium heat, melt the sugar stirring constantly until it is amber-colored and completely melted. Then add the butter immediately, the mixture will bubble rapidly so be careful. Use a whisk to mix in the butter until completely melted, about 2 minutes.
  13. While stirring add the heavy cream in a slow stream. Then add the corn syrup and vanilla extract. Let mixture boil for about 30-60 seconds, then remove from heat. Let mixture cool for a few minutes then add toasted pecans.
  14. Spoon caramel over the chilled cheesecake. Serve immediately or put back into the fridge until ready to serve.
Recipe courtesy of: platedcravings.com

New Mexico to Become Pecan Capital, USA

New Mexico Pecans

Have you heard the great news? According to the U.S. Department of Agriculture, New Mexico is expected to lead the nation in pecan production during this year’s harvest. The Land of Enchantment is anticipated to produce a whopping 97 million pounds of pecans this year alone, followed by Georgia at 76 million and Texas at 47 million.

As pecan growers and lovers ourselves, we are proud to contribute to this growing number at our beloved Stahmanns Farms. Each year, we grow, harvest, shell, and ship up to 9 million pounds of fresh New Mexico pecans to industrial leaders and commercial brands, making up for nearly 10% of the state’s total. 

We’re always hard at work keeping the practice of New Mexico pecan production fruitful, but in recent years, our national industry has made a conscious shift to increase operations across the board.

In fact, pecan production in the U.S. is expected to boost by 20% this upcoming harvest year. For New Mexico pecan growers like us who work diligently each year to keep our family tradition alive, we couldn’t be more thrilled. But what exactly caused this shift?

A global perspective with homegrown roots

After a recent economic progression towards outsourcing production, tariff changes, and phasing out classic estate-grown techniques, the pecan industry in the U.S. was at a critical point. Luckily, after years of growth and transition, pecan growers in the United States have focused on building buyer relationships with other countries across the world. As such, the demand for pecan production is budding and bountiful, giving our Stahmanns folks something extra to smile about.

Why New Mexico?

New Mexico has always maintained high ranking for pecan production nationwide, but what’s the root of it all? Our sunny days and mild autumns and winters are the main contributing factor. Because pecans require a long growing season, they also require a warm and constant climate that aids in the growth process.

Our home is the perfect place for such a task, where the sun shines bright through every season. Additionally, the fertile Mesilla Valley where Stahmanns Farms is located is also a key reason, keeping our pecan trees healthy and rich year after year. When combined with growing connections across the globe, reduced severe weather events, and long-standing local teams like us that keep production competitive, it comes as no surprise that New Mexico is Pecan Capital, USA.

Unfortunately, pecan production in Georgia can’t say the same this year. Due to the devastating effects of Hurricane Harvey, Georgia’s overall production was cut in half this season after extensive crop damage and flooding. As a community of passionate growers ourselves, we hope for restored strength and stability for Georgia providers in the coming months. And thankfully, the Stahmanns team and other New Mexico pecan growers are here to keep supply in check while they rebound and rebuild. 

Ultimately, U.S. production should continue to build in the coming years as growers in New Mexico, Georgia, Texas, and other states expand and evolve their operations. 

Choose the pinnacle of pecans from Pecan Capital, USA

Countless locals and business owners choose Stahmanns Pecans for the most crunchy, fresh, and flavorful pecans in town. And now that New Mexico is the national leader for pecan production, that can mean only one thing: Stahmanns Pecans are the best bulk pecans on the market.

If you’re ready to infuse fresh flavors, trusted expertise, and forward-thinking processes into the mix at your business, look to Stahmanns New Mexico Pecans for premium wholesale pecans. Contact our team today to taste the difference for yourself. 

Our team

Information courtesy of: Las Cruces Sun News