Roasted Pecans

They’re buttery, salty, and boast the most perfect crunch.

I don’t typically post recipes that are “common” because I figure you can find them somewhere else. However, I use roasted pecans in a variety of dishes and thought it was time they got their own page to shine on.

Always make more roasted nuts that you think you’ll use because they’re a delight to snack on.

Roasted Pecan Ingredients
2 Tbl unsalted butter
8 ounce pecans
1/2 tsp salt

Roasted Pecan Directions
Preheat an oven and a sheet pan or pyrex at 350. Remove the pan from the oven, add 2 Tbl butter.

After the butter melts, add 8 ounces pecans on top of the butter. Toss them to coat. It might look like there’s not enough butter to go around, but there is. Just keep tossing.

Push the pecans together in a single layer. Evenly sprinkle 1/2 tsp salt (use your hand and hold it high to get better coverage), and toss the pecans.

Spread the pecans out and bake for about 11 minutes. The pecans should be darker in color and fragrant. Your nose is a good indicator of doneness here — once the nuts are fragrant, keep a close eye on them. Taste a pecan (allow to cool for a few seconds) and if doesn’t have a crisp bite, cook a little longer (but careful not to burn them).