Perfectly Toasted Pecans
Want perfectly toasted pecans or any other nut for that matter? This quick tutorial will show you how!
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Servings: 16
Equipment
Ingredients
- 4 cups raw pecans or other nuts about 1 pound
- 1/2 cup butter I use sweet cream Kerrygold, unsalted, organic
- 2 teaspoons kosher salt
Instructions
- 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!
Video
Notes
- Start low! Keep the oven temperature below 300F so you don't cook the nuts too fast. I prefer 250F or 275F but you might want to go even lower if the nut is smaller like a sunflower seed.
- Lowering the temperature allows the nuts to toast evenly and all the way through. The only trade off is more time. But you get something in return for your patience, more flavor.
- Go slow! Proper toasting takes time. Start with 10-minute increments and see how they do. Small seeds take only a few minutes but larger nuts take time. For a sunflower seed, I might go for 20 minutes stirring in 5-minute increments.
- Letting the nuts toast slowly allows more time for the natural oils from the nuts to come out.
- Get salty! Salt them while they are hot! We want the salt to stick to the nuts, not fall off when you store them.
Nutrition
Serving: 1 | Calories: 222kcal | Carbohydrates: 3g | Protein: 2g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 336mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 1mg