Super Easy: It really is so simple and just takes a few minutes to add so much flavor and aroma to raw pecans.And really I don’t know how long they keep because one batch lasts only a couple of days for me.Why you’ll love this toasted pecan recipe! If you have declared them done then they are all finished and just need to cool down.Īfter they’re cool you can store them in an air-tight container. Even after you remove them from the oven they are still very hot and will continue to cook. That makes a total of 25 minutes and they certainly should be ready by now.ĭon’t forget about residual cooking. If they’re still not toasty enough stir again and pop back in the oven for another 5 minutes. After that time give them a taste test again. Place back in the oven and set your timer for another 10 minutes. Try to get as many as possible turned over. If they’re not ready give them a good stir. (blow on it first!) They probably won’t be ready after 10 minutes but you never know. After the 10 minutes are up, take the pecans out and give ’em a look-see. Pop the pecans in the 300-degree oven and set a timer for 10 minutes. They should be in a single layer, or as close to it as you can get. Spread as evenly as possible with a spatula. Toast The Pecans: Dump the buttered and salted pecans on the baking sheet. You really want to stir well to be sure the salt is well distributed throughout the pecans. Spread the pecans out in the bowl, if necessary, and then sprinkle with some of the salt. You want each pecan half to be coated with the butter. Pour the melted butter over the pecans and give them a really good stir. A large bowl will let you do that a little easier. The larger the bowl the better because we’re going to coat the pecans with the butter and salt. Prepare The Pecans: Pour the pecan halves into a large bowl. If you only have a small baking sheet you might have to toast the pecans in batches. I use a half sheet pan for a pound of pecans but use whatever you have that will let you spread the pecans out in a single layer. Prep A Baking Sheet: Line a baking sheet with aluminum foil. Some you buy may take a longer or shorter cooking time. Pecan halves are not always uniform in size. Just check the pecans for doneness more often. Now the heat of your oven is critical for toasting pecans so if you have an oven thermometer now is the time to use it. There’s no need to use sea salt or fancy flavored salts unless you would like. I’ve seen that others use coarse ground salt but I’ve never tried it. Salt – I use iodized table salt just because that’s what I normally buy. You might just have to add a little extra salt to the mix. Salted butter is what I use but unsalted would be fine.
Not only is real butter a natural product it also adds it’s own distinctive flavor to the toasted pecans. I’ve never used pecan pieces but I guess you could.īutter – Don’t use margarine! Use real butter. Pecan Halves – Even though pecans are usually thought of as a Southern nut, this day and time I think they are universally available. So I invited her over to my house so we could make a batch together and she could see how it’s done. There are only two ingredients other than the pecans. It never really occurred to me that some people didn’t know about toasting pecans until I made up a batch and took some to my neighbor.Įven though she’s from the South also, she had never had toasted pecans before. So naturally toasted pecans are something that I’ve just taken for granted. I grew up in the south and pecans are everywhere down here. It’s not a complicated process but if you don’t know how you could have some problems.
#Toast pecans how to#
This is is a short primer on How To Toast Pecans In The Oven.
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