Roasted Pecans

Ingredients

• 1-2 cups pecan halves

Instructions

1. Oven method
2. Preheat oven to 350F (175C).
3. Spread 1-2 cups of pecans evenly over an ungreased baking sheet (note that nuts may toast faster on dark baking sheets and slower on light-colored ones).
4. Place baking sheet with pecans in 350F (175C) preheated oven and toast for 4 minutes. Remove from oven and use a spatula to stir/turn pecans. Return to oven for another 4 minutes.
5. Remove baking sheet from oven. Nuts should smell toasty and will be very slightly deepened in color once finished baking. If yours are not yet, return baking sheet to the oven in 2 minute increments, stirring in between, until pecans are toasted.
6. Allow to cool before using as desired.

Stovetop Method

1. Place a medium-sized skillet over medium heat.
2. Working with 1 cup of nuts at a time, add nuts and stir frequently until nuts are toasted (deepened in color and you can smell a nutty, toasty aroma, about 5 minutes).
3. Notes
4. Chopped pecans
5. I recommend toasting pecan halves and then chopping after baking. Unfortunately chopped pecans are less likely to toast evenly and are more likely to burn. However, if you only have chopped pecans on hand you can use this method but check and stir the pecans after 3 minutes.
6. Adding oil, butter, or salt
7. If desired, toss pecans with oil or melted butter and salt (1 Tablespoon oil or butter and salt to taste for each cup of pecans) before toasting. Nuts will appear dry when finished toasting. This is great for snacking pecans but usually not necessary if you are using the toasted pecans in a recipe.
8. Candied pecans
9. See my candied pecans recipe for best results.