The only nut I have a problem with are pecans. After roasting them they seem to have a shelf life of about 3 months +/-. I use them in a bark and you can see the fat bloom slowly take over after its time period has elapsed and holding temps don't seem to matter much.
I started doing some digging and came across conflicting advice. One camp said to candy them and that would stop it, the other camp said candying them would not stop it but would increase the rancidity.
Is anyone here doing 6mo-1year stability of pecans or other nuts in their chocolate and know how to reduce if not eliminate the fat rancidity of the nut?
updated by @andy-ciordia: 04/11/15 12:20:41AM