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1 pound pecan halves
2 tablespoons unsalted butter (no substitutes)
Salt, to taste
Position a rack in the center of the oven, and preheat the oven to 250 degrees F.
Spread the pecans on a 15 x 10-inch jellyroll pan and place them on the center rack.
Roast, stirring occasionally, until they begin to color, about one hour. Don't let them turn dark; the nuts will darken and crisp as they cool, so don't over-roast them.
Remove nuts from the oven.
Cut the butter into very small pieces, and add it to them. Stir until it has just melted and the pecans are coated.
Return them to the oven and toast for about 10 minutes more.
Salt the pecans to taste while they are still hot, then toss until uniformly coated.
Let cool before serving.
Store them in a tightly sealed container.
Nut and Seed Recipes