Salt-Roasted Pecans
4.9
(30)
Active Time
3 minutes
Total Time
20 minutes
Nuts reach their full destiny when they’re cooked. It is science: When pecans are toasted, they develop compounds called pyrazines, which contribute that deep nutty flavor that everyone loves. Roasted pecans achieve a crunchy texture that raw pecans can only dream of.
This roasted pecans recipe is an ode to simplicity. The butter helps the nuts brown and allows the sea salt to stick. Opting for pecan halves, as opposed to pieces, helps them cook more evenly, but the same technique will work for smaller pieces—simply adjust the cook time as necessary and keep an eye on those smaller bits of toasted pecans so they don’t get too dark. You could use this recipe for different nuts—walnuts, of course, and almonds or hazelnuts too. Still, there’s something compelling about sticking to America’s most popular native nut. These are particularly wonderful if you can find fresh raw pecans—they’re harvested between October and December, so if you live in pecan country (generally, the South, Texas, and California), try and score a bag of local ones then. (You may need more of our favorite recipes with pecans if you get a large haul.)
Situate a bowl of these roasted pecans on the bar cart as an appetizer, and they’ll be gone in no time—but there are many other ways to enjoy them. Keep them in an airtight container at room temperature, and you’ll find yourself tossing them onto yogurt and into salads or simply noshing on handfuls. On a whim, you may even call on them to garnish a cake.
As with all roasted nut recipes, it’s important to stay attentive while these nuts cook. Depending on how evenly your oven heats, and what sort of baking sheet you use, you might need to stir the pecans halfway through the cooking time.
Ingredients
Makes 2 cups
Preparation
Preheat oven to 325°. Toss 2 cups raw pecan halves and 3 Tbsp. unsalted butter, melted, in a medium bowl to coat; sprinkle with 1¼ tsp. fine sea salt, then toss again. Spread out pecans on a rimmed baking sheet and bake, tossing halfway through, until fragrant and slightly darkened, 12–15 minutes. Let cool on baking sheet.
Leave a Review
Reviews (30)
Back to Top2 full cups pecans, I used 1 teaspoon fine sea salt and 2 tablespoons unsalted butter. They came out fantastic!
caseyA
Georgia
12/30/2021
Excellent roasting recipe for pecans! The best way to get truly premium roasted nuts is to roast them yourself. I've been roasting my almonds for some time now, and I use 2 TBL of olive oil for 4 cups of almonds, so I was surprised to see a ratio of 3 TBL butter to 2 cups of pecans. Now, I usually follow the recipe as written before considering any of the comments, but with this one, I did heed the notes of those who felt 3 TBL of butter was too much. I cut this in half (1.5 TBL) and honestly, the next time I'll try 1 TBL. Other than that, the flavor combination of pecans + butter, the roasting time, everything is spot on. A true keeper.
marstudio
San Francisco
7/1/2021
Very easy and very yummy.
lynnosh
San Diego
12/12/2020
Excellent! These turned out to be the perfect addition to a sundae. So happy to have found the recipe!
Anonymous
Los Angeles, CA
8/25/2020
I love nuts. Bought a bunch at Costco, and found this recipe. I give it 4 stars except agree with the reviewer here; you can increase pecans to four cups, less butter, less salt. (but would be delicious with two cups)
carolee1945
San Francisco
2/12/2019
totally yummy easy and if you use ghee can make it paleo friendly! I can't stop munching!
bettywebb
Grafton MA
9/24/2018
Perfect as is - a real keeper.
ggknitter
New Hampshsire
11/19/2017
Since I had a 4 TBL. increment chunk in my fridge, I used that with 4.5 cups of pecans and 1.5 tsp. Perfect for me. I used chopped and sprinkled over some of my breakfast dishes at my B&B.
Anonymous
Crescent City, CA
2/9/2016
Delicious and so easy to make...you could probably cut out a little bit of the butter, though.
zzoe_22
Hamilton, ON
10/1/2008
Delicious! Big hit with the book club group. Our book assignment was The Sea by John Banville. Assignment was to bring a dish related to the book. Very buttery and addictive.
GShaw1
Woodland Hills, CA, USA
2/4/2007
These nuts just dripped butter. I used 4 cups of nuts and they STILL were dripping with butter. I love butter but this was too much, even for me. I do think they would be good with the butter content cut way back.
Blackie
Ottawa, Ontario
2/1/2006
Since I grew up with pecan trees in my yard in Mississippi, I fondly remember my mom preparing a similarly simple snack. To add a smokier taste, like she did, cut down on the salt and add worchestershire sauce to the melted butter. Yum! Impossible to stop eating them!
Anonymous
Minneapolis, MN
1/12/2006
I use a total of 25 mins at 325°. Turning the pecans over halfway through. You can adjust the amounts of butter and salt to your taste. Otherwise the recipe seems great!
Lynnardo
Easton, MD
2/18/2024
