LorAnn Oils Pecan Flavouring 1 Dram

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$4.95
✓ Kosher✓ Nut Free✓ Vegan
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Tweed Heads NSW
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27 Minjungbal Drive, Shop 2, Tweed Heads South NSW · Usually ready in 4 hours

LorAnn Pecan flavouring is a rich, nutty oil-soluble candy oil that captures the warm, buttery character of roasted pecans. Each 1 dram (3.7ml) bottle is super-strength and highly concentrated, ideal for flavouring pralines, nut-inspired confectionery, chocolate truffles, and baked goods with a Southern-style pecan flavour.

Oil-based and heat-stable, this pecan flavouring will not seize chocolate or candy melts, making it suitable for a range of confectionery applications.

Key Details

  • Size: 1 dram (3.7ml)
  • Concentration: Highly concentrated super-strength
  • Type: Oil-soluble. Suitable for chocolate, ganache, candy melts, and hard candy
  • Brand: LorAnn Oils, USA
  • Base: Oil-soluble candy oil. Will not seize chocolate
  • Qty: 1 x 3.7ml bottle

Best For

  • Pecan praline confectionery and nut-flavoured hard candy
  • Pecan chocolate truffles, bark, and ganache fillings
  • Adding a roasted nut flavour to buttercream and frosting
  • Pecan-flavoured fudge, caramels, and dessert sauces

Frequently Asked Questions

How much LorAnn Pecan dram do I use per batch?

Use approximately 1/8 teaspoon (1 dram) per kilogram of hard candy mixture, or 2 to 3 drops per 250g of chocolate or buttercream. LorAnn super-strength flavours are very concentrated. Start with a small amount and increase until you reach your desired flavour intensity.

What is the difference between a LorAnn oil flavouring and a baking emulsion?

LorAnn oil-soluble drams are highly concentrated candy oils designed for high-heat applications like hard candy, chocolate, and ganache. Emulsions are water-based and better suited for cake batters, cookies, and moist bakes where a lighter flavour intensity is preferred. For chocolate and candy work, always use the oil-soluble dram.

Shop the full LorAnn range, browse all baking essences, or explore our flavourings and essences collection.

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