Nuts

Peanuts and tree nuts—such as walnuts, almonds, brazil nuts, and pecans—are some of the most potent allergens and are responsible for many of the 150 to 200 deaths from food allergies each year in the United States. (Note: Peanuts are not true nuts but legumes, like peas and beans, so the allergies are somewhat different.) Even trace amounts, such as dust from peanuts left on a work surface, can trigger an allergic reaction. The only safe measure that can be taken is complete avoidance. It is not enough to leave the nuts out of a baked item or dessert. The surest way to guarantee a product is nut-free is to make it in a separate prep area with separate equipment that never is used for goods containing nuts.