Liquid extraction and spray drying conditions were optimized to produce a natural food colorant from pecan shells, an abundant agricultural byproduct in Georgia. The powdered colorant was evaluated for color stability across different pH values, storage temperatures, and exposure to light over six weeks. Additionally, the colorant was added to a soft drink and color changes were monitored for four weeks. The optimum liquid extraction conditions found for extracting color and phenolic compounds were 70-mesh size shells, a ratio of 3 g shells/100 mL deionized water, and heating at 121C for 30 minutes. Spray drying the colorant was most efficient with a 40% pump rate and an inlet temperature between 140C and 160C. The colorant was most stable when stored at 4C in the dark and at low pH values. Lastly, the colorant exhibited minor changes in color when applied to a soft drink.