It’s day 17 of my 24 day Christmas recipe blogging marathon. If you were born in the south or live in the south, you have undoubtedly had roasted pecans. They are almost always present at baby and wedding showers, cocktail parties, tailgating or just about anywhere folks gather where there are munchies. This is especially true around the holidays. They are also one of the easiest and quickest snacks to make. I almost always have some in my freezer for recipes that call for roasted nuts, salad toppings and for just plain snacking.
There are only 3 ingredients which are: pecan halves, butter, and salt. You will also need a cookie sheet and some aluminum foil.
Preheat your oven to 325 degrees. The low temperature is essential to maximize the flavor of the pecans.
Spread out your pecan halves on a cookie sheet lined with aluminum foil and top with about 1/2 stick or 4 Tbsp unsalted butter cut into small chunks.
Place in your oven and bake for approximately 10-15 minutes. Stir pecans and make sure they are all coated with the melted butter. Sprinkle lightly with about a teaspoon of Kosher salt or sea salt flakes. Put back in the oven and continue cooking for approximately another 10 minutes.
Remove from the oven, add additional salt if desired and allow to cool completely.
Store in an airtight container for about 1 week or freeze in a ziploc freezer bag for several months.
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- Preheat oven to 325 degrees.
- Spread pecan halves in a single layer on a cookie sheet lined with foil. Sprinkle with cubes of butter.
- Bake for approximately 10-15 minutes. Stir pecans and sprinkle lightly with salt.
- Bake for another 10 minutes or so.
- Cool completely.
- Store in an airtight container for about 1 week or freeze in a quart size ziploc bag for up to 2-3 months.
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