This recipe will help you make perfectly toasted pecans, or any other type of nuts, to use in a variety of recipes and dishes.
There are all kinds of nuts in South Georgia, myself included, but in Waycross, pecans are king! I know that peanuts are a cash crop but I get sick and tired of peanuts. They should all be ground up and sent to Reese’s for their cups.
If you want to get technical, peanuts are really a bean/legume so we will stick with my initial statement that toasted pecans rule!
I love to snack on nuts, especially buttery, salty nuts, so much that I can eat my weight in them.
Finding the right bag/can of toasted salted nuts is a challenge. Most of the ones on the market are so over salted they make me shrivel up like a slug, not that I ever did that as a kid. The only way to get the perfect nut is to toast and salt them yourself!
How do I get the toasting right? I am a high heat junkie and have burned quite a few pounds of nuts.
I usually throw my nuts on a baking sheet and shove in the oven at 400F. Not only does that burn the nuts too quickly but even taking out the nuts sooner keeps the outside from burning but the insides of the nuts are still raw.
Also, not enough toasting to get the oils coming out means nothing for the salt to stick to! How do I do it right? HELP ME I NEED SOME DIRECTION!
- Start low! Keep the oven temperature below 300F so you don’t want to burn the nuts.
- Go slow! Proper toasting takes time. Read a book or clear some space on your DVR. Don’t stray too far because you need to stir and turn during the toasting process.
- Get some help! Add some butter to flavor and add another barrier between the heat and the nut. This helps get a nice buttery flavor and helps the nut toast evenly. Plus it helps the salt stick to the nuts better.
- Get Salty! When your nuts are done toasting, salt them while they are hot! We want the salt to stick to the nuts, not fall off when you store them.
With these tips, you will have perfectly toasted nuts that will liven up a school lunchbox, add crunch to your cheese tray, add toasted nuts to your baked goods, and add some healthy fats to your trail mix and snack bags!
- 4 cups raw pecans
- 1 stick butter I use sweet cream Kerrygold unsweetened organic
- 2 teaspoons kosher salt
- Melt butter.
- Toss pecans with the butter until evenly coated.
- Place in an oven preheated to 275F.
- Toast for 45 minutes, stirring every 15 minutes to ensure even cooking.
When done, place nuts on a cooling rack covered with paper towels.
Salt the toasted pecans to your liking.
Store in an airtight container when cool.
- You can even freeze these for later use!