Sweet, buttery tree nut native to North America. Iconic in pecan pie, pralines, and southern cooking.
Substitutes
Walnut — 1:1 (by volume, direct swap in any recipe). The most classic nut swap in baking. Walnuts at 65% fat have more polyunsaturated omega-3 ALA than pecans at 72% mostly monounsaturated fat [USDA]. Walnuts are slightly more bitter due to skin tannins [McGee]. Nearly identical in pies, cookies, banana bread, and salads with minimal flavor difference.
Almond — 1:1 (by volume, almonds are firmer so chop finely for crusts). Almonds provide 21g protein per 100g versus pecans at only 9g — the lowest protein among tree nuts [USDA]. Pecans have 72% fat giving a buttery richness that almonds at 49% fat cannot fully replicate. Almonds work well in pie crusts, granola, and coatings but with a more neutral, less buttery flavor.
Macadamia Nut — 1:1 (by weight, both are soft buttery nuts). Both are high-fat buttery nuts — macadamia at 76% fat (highest of any nut) and pecan at 72% [USDA]. Macadamia contains unique palmitoleic acid not found in other nuts [USDA]. Both are creamy and rich; macadamia is slightly smoother while pecan has more depth of flavor. Premium swap for desserts.
Hazelnut — 1:1. Hazelnuts have a more aromatic, slightly earthy flavor; great in pies and pastries.