California is the only state with not one, but four official state nuts. That’s right—almond, pistachio, walnut, and pecan all get the golden treatment here.
These aren’t just everyday snacks—they’re powerhouse crops that fuel local farming and flavor kitchens around the world. From creamy sauces to crunchy cookies, these nuts play a big part in California’s culinary and cultural landscape.
1. Almond
California grows more than 80% of the world’s almonds, making it the undisputed almond capital of the planet. Their delicate crunch, subtle sweetness, and versatility in sweet and savory dishes have made them a global favorite.
Whether blended into almond milk, baked into macarons, or tossed over salads, almonds are an essential pantry staple and a major economic engine for the state.
2. Pistachio
Pistachios may be small, but their punchy flavor and bright green hue make them impossible to ignore. California produces nearly all of America’s pistachios, thanks to its dry, sunny climate that helps the trees thrive.
Beyond snacking, they shine in baklava, gelato, and pesto, offering richness and a hint of sweetness with every bite.
3. Walnut
The walnut’s signature brain-like shell hides a bold, earthy nut with a distinctive bitterness and satisfying crunch. California’s Central Valley leads global walnut production, turning this humble tree nut into a billion-dollar industry.
They’re rich in omega-3s and pair beautifully with blue cheese, roasted veggies, and baked goods, adding depth and texture wherever they land.
4. Pecan
Though often tied to the South, pecans have deep roots in California orchards too. Sweet, buttery, and softer than other nuts, they’re the star of classic pies and candied treats.
California’s pecan groves help meet national demand for this beloved nut, and their mellow richness makes them perfect for everything from stuffing to granola.