Pecan, (Carya illinoinensis), nut and tree of the walnut family which is native to temperate North America. Rich and distinctive in flavour and texture, the pecan has one of the highest fat contents of any vegetable product and a caloric value close to that of butter. The pecan may be eaten raw, sweetened or salted. It is widely used in pastries, such as coffee cakes, and often in conjunction with chocolate. In the southeastern United States the pecan pie, consisting of pecans baked in a clear custard, and the pecan praline candy are traditional sweets.
The soil at the planting site should be a well-drained rich sandy loam and at least 90-160 cm deep with a porous subsoil. pH should be 6.0-7.0. Pecan trees grown in such soils likely will not need any nutrient fertilizers except nitrogen and zinc. If your soil is very dry or very sandy, you will have to irrigate more often.
Large Pecan nut tree occasionally reache a height of about 50 metres and a trunk diameter of 2 metres but can be maintained to the size that you prefer. It has deeply furrowed bark and compound leaves with 9–17 finely toothed leaflets, arranged in feather fashion. The male flowers form hanging catkins, and the female flowers are arranged in tight clusters at the ends of the shoots. The nuts have mottled brown shells that will vary in thickness. The size will also vary from about 100 to 500 per kg.