We love toasted pecans and feature them in so many of our recipes we thought we would give a little post on how to toast pecans. They are so delicious in so many recipes – don’t limit them to just holiday dessert recipes. They are delicious mixed into your morning yogurt or added to any salad. If you are a fan of hearty soups try sprinkling them on butternut squash soup! Delish!
Of course we are partial to chocolate recipes at Sephra (for obvious reasons) and find adding roasted pecans to your Christmas cookies or favorite holiday recipes is always a hit! We also find that buying them in bulk from your favorite warehouse store makes them a lot more affordable. And they freeze very well.
Here is our version of how to toast pecans:
Preheat oven to 350 degrees.
Roast them whole – not chopped.
Place nuts on a cookie sheet and spread them out evenly.
Bake for about 5 to 7 minutes and check.
Pecans burn easily so I always check them frequently.
Cook for 2 more minutes at a time until you can begin to smell the roasted nuts. It won’t take but another 2-4 minutes total.
They will look just a little darker and smell delicious.
Let them cool a bit and then chop if desired.
NOTE: They tend to be much more flavorful if you roast before you chop. Chopping first before you roast pecans works, but they will be a little more dry and less flavorful. If you do opt to chop the pecans and then toast them they do roast more quickly and will probably burn if left for more than 5 minutes. So keep a close eye on them.
Here are some of our favorite recipes with roasted pecans: