Pecans "Three Ways" Gift Set
Ships to U.S. & Canada
Some restrictions applyAs Commander’s Palace’s wise cousin Dickie Brennan likes to remind them, there aren’t many almond trees in Louisiana—but pecan trees? They’re everywhere. And they adore them. This Pecans “Three Ways” collection celebrates that love with three irresistible flavors, all roasted in-house in small batches using the finest pecan halves from New Roads, Louisiana. Inside the limited-edition Commander’s Palace collectible tin, you’ll find Candied Pecans, Spiced Pecans, and Cocoa Dusted Pecans. A total of 18 ounces of pure Louisiana goodness—perfect for gifting, sharing, or savoring with a cocktail in hand!
Located in the heart of New Orleans’ Garden District, Commander’s Palace has been serving its famous Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have led the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.
This package includes
- Candied Pecans (6 oz.)
- Cocoa Dusted Pecans (6 oz.)
- Spiced Pecans (6 oz.)
- Commander’s Palace Collectible Tin
- Pecans arrive ready to enjoy!
- Upon arrival, store in a cool, dry place for up to 3 months.
- Candied Pecans – Pecan Halves From New Roads, Louisiana, Cane Sugar, Salt
- Spiced Pecans – Pecan Halves From New Roads, Louisiana, Commander’s Creole Seasoning, Crystal Hot Sauce, Worcestershire, Cane Sugar, Olive Oil
- Cocoa Dusted Pecans – Pecan Halves From New Roads, Louisiana, Cane Sugar, Cocoa Powder, Commander’s Coffee & Chicory, Melipone Vanilla & Kosher Salt
Contains: Dairy & Nuts
THE New Orleans Institution since 1893
THE New Orleans Institution since 1893
Commander’s Palace, nestled in the heart of New Orleans’ tree-lined Garden District, is one of America’s most famous and beloved restaurants. With chefs including Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and Tory McPhail commanding the kitchen over the years, Commander’s defines leading edge Haute Creole cuisine. The originator of decadent Jazz brunch is dripping with whimsical Louisiana charm.
Tory McPhail was executive chef from 2002 to 2020, and in that time he racked up countless accolades, including the 2013 James Beard Award for Best Chef: South. Chef Meg Bickford is carrying on this legacy of excellence, with signature dishes including cheesy garlic bread (served with every meal), turtle soup (which has been on the menu since day one), spiced sugarcane lacquered quail and their beloved pecan pie.
