Buttery Toasted Pecans

Buttery Toasted Pecans

Rich, warm, and so, so simple. These buttery toasted pecans are a MUST for holiday gatherings. See Recipe Notes for serving suggestions!

Prep: 15

Cook: 25

Total: 40

Yield:8 servings

Equipment

Oven
wire cooling rack
Paper towels
large mixing bowl
large baking sheet
parchment paper optional
Small microwave-safe bowl
Silicone spatula or wooden spoon

Ingredients

4 cups raw, unsalted pecan halves evenly sized
¼ cup real butter
1-1 ½ teaspoons table salt more or less to taste

Instructions

Preheat oven to 350° Fahrenheit. Adjust oven racks as needed so pan can sit in center of oven. Set up wire cooling racks over thick layer of paper towels and set aside. Place pecans in large mixing bowl and set aside. For easier cleanup, line large baking sheet with parchment paper. Set aside.
Place butter in small bowl and place bowl in microwave. Microwave butter in 15-20 second increments, stirring between each, until butter is fully melted. Be careful not to burn or boil butter.
Pour melted butter over pecans in large bowl. Toss or stir until pecans are well-coated. If desired, add salt now and toss until pecans are coated in salt and butter. Alternately, wait to add salt until after toasting.
Transfer buttered pecans to baking sheet. Spread pecans out in one even layer, making sure nuts don't touch or overlap if possible. Place baking sheet in preheated oven.
Toast pecans 5 to 10 minutes, then carefully remove baking sheet from oven. Use silicone spatula or wooden spoon to stir and turn pecans over, then return baking sheet to oven. Repeat process of toasting then stirring every 5 to 10 minutes, cooking up to 30 minutes total as needed. Note: check doneness each time pecans are stirred. Stop cooking once nuts are fully toasted and rich brown in color, but not burned. Be careful not to overcook or burn pecans.
When desired doneness is achieved, remove baking sheet from oven. If salt was not added before toasting, sprinkle salt over hot pecans immediately.
Transfer toasted pecans to wire cooling rack. Let pecans cool, then serve warm or at room temperature. Alternately, transfer room temperature pecans to airtight container until ready to serve.

Notes

Make it Whole30/Paleo: Use ghee instead of butter.
Make it Dairy-Free/Vegan: Use plant-based butter.
Storage: Let pecans cool completely. Once cooled, transfer toasted pecans to airtight container. Seal and store in a dark, room-temperature environment, like a cabinet or your pantry. Pecans will keep 2-3 weeks if stored properly.

Flavor Variations

Gingerbread: 4 cups pecans, ¼ cup melted butter, 2 tablespoons maple syrup, 2 tablespoons molasses, 1 teaspoon ground cinnamon, 1 ½ teaspoons ground ginger. Toss pecans with melted butter, maple syrup, and molasses, then add spices and toss to coat. Spread pecans onto baking sheet and toast at 320°F, 25-30 minutes, stirring frequently.
German Roasted: 4 cups pecans, ½ cup water, 2 cups granulated sugar, 1 tablespoon vanilla extract, 1 tablespoon ground cinnamon. Bring water, sugar, and cinnamon to rolling boil over medium heat, stirring until sugar is dissolved. Lower heat and add vanilla extract and pecans. Stir constantly until water has reduced, leaving behind cinnamon sugar "syrup". Once pecans are well-coated, spread pecans onto baking sheet and toast at 320°F 10-15 minutes or until pecans are browned.

Serving Suggestions

Place pecans in a decorative serving dish and set them out on your snack table, buffet table, or bar. Guests can snack on the pecans as they like.
Prepare your sweet potato casserole as intended, but top it with toasted pecans.
Mix the pecans into a seasonal salad. We really like them added to a leftover Thanksgiving turkey salad, an apple salad with raisins, or a spinach salad with cranberries and maple vinaigrette.
If you're inclined to gift foods during the holidays and you know you've got a pecan-lover on your list, these make a great little gift. Just portion the pecans into a cellophane bag or cello wrap and tie it up tightly with festive ribbon.

Nutrition

Recipe By:Cheryl Malik