Pecans

Offer pecans only as a smooth pecan butter thinned with breast milk, formula, or water to a runny, lick-off consistency, or as finely ground pecan flour stirred into oatmeal, yogurt, or purée. As a tree nut, this is a common allergen, so introduce a small amount on its own early in the day and watch for a reaction.

No pieces at all. Whole or chopped pecans are a choking hazard well past this age; serve only as thinned butter or fine flour mixed into food, never as a thick blob.

Keep offering thinned pecan butter or fine pecan flour, blended into mashes, yogurt, or porridge. You can make it slightly thicker now, but it should still smear easily and never sit in a sticky lump. Keep allergen exposures regular once tolerated.

Still no whole or chopped pieces. The choking rule for tree nuts does not change yet; keep it as thinned butter or fine flour only.

Ground pecans or a thin layer of pecan butter on a soft carrier like toast work well, and pecan flour can be baked into muffins or pancakes. Spread butter thin rather than piling it on.

Whole and coarsely chopped pecans remain off the menu. If you want some texture, crush or flake very finely; never serve whole nut pieces.

Crushed, finely flaked, or ground pecans and thin pecan butter on soft food stay the safe forms. The one age-specific change is that whole nuts are generally not offered until about age 5.

Keep to crushed or flaked only. Whole pecans are commonly held back until around age 5 because of the choking risk.