A simple, easy, delicious change from snacking on raw pecans.
|12 ozs.||Pecan Halves, shelled, 3 cups|
|3 Tbsps.||Butter, unsalted|
Preheat the oven to 300°F.
Choose plump, whole Pecan Halves with a consistent size and golden brown color. Melt the Butter. Coat the pecans evenly in the melted butter. Spread the pecans evenly in the bottom of a 13x9" or larger baking pan. You can use a baking sheet, but the sides of the pan make it easier to stir them later.
Roast them for 10 minutes. Stir well and continue to roast another 5 to 10 minutes, until fragrant and to desired flavor. Eight minutes more was perfect for me and I turned off the oven during the last 3 of those minutes. Be careful not to let them burn.
Remove them from the oven and transfer them in a single layer onto paper towels using a slotted spoon to leave behind as much of the butter in the pan as you can. If desired season while hot with Seasonings of your choosing. Let them cool on the paper towel before serving.
Store in a tightly sealed container.
I tend to just salt mine using a fine ground salt like popcorn salt. In which case you would think it would make no difference whether you used salted or unsalted butter. Yet it seems to me these taste better when I used unsalted butter. Maybe having the salt in the butter affects the roasting process verses adding salt after the roasting process completes, or maybe it is all in my head.
Source: My creation inspired by web recipes.
Yield: 3 cups
Nutrition Facts per Serving:
17g Fat (88.2% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
3 1/2 Fat.
Copyright 2006-2018 by Keith Langeneckert. All rights reserved. Contact WebMaster.