Roasted or toasted pecans, often called the “little black dress of appetizers” are one of the easiest, healthiest, and quickest snacks or appetizers to prepare. Roasting or toasting pecans in the oven brings out their natural oils and intensifies their rich, irresistible, nutty flavor.
Buttered, salted roasted pecans are ridiculously addictive and make a terrific homemade gift for the foodies in your life.
In the South where they are grown, roasted and salted nuts are likely to be present at baby and wedding showers, cocktail parties, tailgating, or anywhere folks gather and munchies are served. This is especially true around the holidays and pecan pie is a holiday favorite. I always have some in my freezer for recipes that call for roasted or toasted nuts, salad toppings, or for just plain snacking.
Roasted pecans can also be substituted for other nuts in most recipes. Just the other day, I made an Easy Homemade Southern Basil Pesto, using roasted pecans instead of pine nuts. And, I always substitute them for sunflower seeds in Broccoli Salad.
How to store them:
Whether fresh or roasted, they should be stored in airtight plastic bags in your refrigerator or freezer unless you plan to use them right away. They will turn rancid very quickly, especially in hot, humid climates. When stored in a refrigerator, these nuts will keep for several months, and they will keep up to a year in the freezer.
They can be added to your dishes while still frozen, as they will thaw very quickly. When I use them in baking, I always roast them, whether the recipe calls for it or not, and think the flavor is much improved.
When are they in season, or harvested?
Generally, they are harvested in October and November. Pecan groves are beautiful with their stately trees and green foliage, and line many roads in South Georgia, the state which produces the most nuts.
When I was growing up, we had several pecan trees in our yard, and we spent many a fall day picking up pecans and shelling them. Of course, it was much more fun picking them up, and we weren’t nearly as enthusiastic about the cracking and shelling part. Back in the day, it was very common to see a bowl of unshelled nuts along with a metal hand-cracker, sitting on the table in southern kitchens.
How many varieties are there?
There are over 500 varieties, although only a few varieties are harvested commercially. The primary difference in all of the different types is the size of the nut and the thickness of the shell. Stuarts are the most popular, at least in our area. Paper shell, named because of their paper-thin shell, are the easiest to crack.
These days, I have to admit I’m spoiled and buy my nuts already shelled. In the fall, when fresh nuts are available, I usually buy at least 10 pounds and stick them in the freezer, to pull out later and use in recipes throughout the year.
Ingredients:
This recipe is one of the easiest on my blog and only requires three ingredients: pecan halves, unsalted butter, and kosher salt. You will also need a rimmed baking sheet and optionally, to make clean-up easy, either parchment paper or aluminum foil.
How to roast pecans:
First, preheat your oven to 325 degrees F. The low temperature is essential to maximize the flavor of the nuts.
Spread out the halves in a single layer on a rimmed baking sheet lined with either aluminum foil or parchment paper, and top with chunks of butter.
Place the nuts in the oven and bake for approximately 10 minutes.
Remove the nuts from the oven and toss to coat with the melted butter. Sprinkle lightly with about a teaspoon of kosher salt or sea salt flakes and toss the pecans again.
Place them back in the oven and continue cooking for another 10-15 minutes. Start tasting the nuts every 5 minutes and remove them from the oven when they are fragrant and toasted.
Add additional salt if desired and allow to cool completely.
Sharon’s tips:
Store the baked pecans in an airtight container at room temperature for about one week. Or, you can freeze them in an air-tight plastic storage container or freezer bag for up to a year.
This is the best recipe for roasted pecans, and I use it when I plan to serve them whole as appetizers or snacks. If you are in a hurry or plan to use them in baking, you can speed up the process. Increase the oven temperature to 350 degrees F. and then roast them for 10-12 minutes. But watch them carefully, they can burn in seconds.
Nuts that have been just harvested or are very fresh take a little more time to roast because they have more oil and moisture in them. Older, drier nuts take less time.
Always use pecan halves when roasting. Pieces burn easily due to their small size.
When I use these nuts in recipes or baking, I always roast them, whether the recipe calls for it or not. I think the flavor and texture is much improved.
When you are tasting the nuts to see if they are done, allow them to cool first. This makes it easier to taste if they are done or not.
Recipes that feature roasted or toasted pecans:
Check out these delicious and popular recipes on my blog:
- Dot’s Ultimate Southern Pecan Pie
- Southern Pecan Praline Cheesecake
- Healthy Wild Rice Chicken Salad
- Georgia Cornbread Cake AKA Pecan Cake
- Cranberry Pecan Mini Goat Cheese Balls
- Quick and Easy Stovetop Candied Pecans
- Southern Pecan Praline Cake
- Easy Butter Pecan Cookies
- Pecan Pralines and Cream Ice Cream
- Old-Fashioned Pecan Pralines
- Healthy Apple Pecan Chopped Salad
If you need more menu ideas, check out my recipes in the following categories: Appetizers, Bread, Desserts, and Salads.
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
Roasted Pecan Recipe
Ingredients
- 1 lb pecan halves
- 4 Tbsp unsalted butter cut into small cubes
- 1 tsp kosher salt or to taste, may substitute sea salt flakes
Instructions
- Preheat oven to 325 degrees.
- Spread out the pecan halves in a single layer on a rimmed baking sheet lined with either aluminum foil or parchment paper, and top with chunks of butter.
- Place in your oven and bake for approximately 10 minutes.
- Remove the nuts from the oven and toss to coat with the melted butter. Sprinkle lightly with about a teaspoon of kosher salt or sea salt flakes and toss the pecans again.
- Place the pecans back in the oven and continue cooking for another 10-15 minutes. Start tasting the pecans every 5 minutes and remove them from the oven when they are fragrant and toasted.
- Add additional salt if desired and allow to cool completely.
Notes
Sharon's Expert Tips:
Store the baked pecans in an airtight container at room temperature for about one week. Or, you can freeze the pecans in an air-tight plastic storage container or freezer bag for up to a year. This is the best recipe for roasted pecans, and I use it when I plan to serve them whole as appetizers or snacks. If you are in a hurry, you can speed up the process by increasing the oven temperature to 350 degrees F. and then roasting them for 10-12 minutes. But observe the pecans, they can burn in seconds. Pecans that have been just harvested or are very fresh take a little more time to roast because they have more oil and moisture in them. Older, drier pecans take less time. Always use pecan halves when roasting pecans. Pecan pieces will burn quickly due to their small size. When I use pecans in recipes or baking, I always roast them, whether the recipe calls for it or not. I think the flavor and texture is much improved. When you are tasting the pecans to see if they are done, allow them to cool first. Nutritional values below are for one cup of roasted pecans.Nutrition
*This post was updated on October 6, 2019, to add detailed instructions and expanded tips.
Thank you, Sharon, for your reply to leave the pecans out till before serving. I am expecting tomorrows fresh made cranberry sauce that I am putting the roasted pecans in will be so good.
Awesome!
If a recipe calls for roasted pecans, such as a cooked cranberry sauce, is it okay to put and mix and leave overnight in fridge? Or will the pecans get chewy and be added before serving?
Thank you.
Hi Patricia, I would leave the pecans out until right before you serve the cranberry sauce.
Happy Thanksgiving!
Sharon