We love toasted pecans and feature them in so many of our recipes that we thought we’d share how to toast them.
They are delicious in so many recipes – so don’t limit them to holiday dessert recipes! Mix them into your morning yogurt or add to a salad.
If you’re a fan of hearty broths try sprinkling them on butternut squash soup.
Of course, we are partial to chocolate recipes here at Sephra (for obvious reasons). We’ve found along the way that adding toasted pecans to Christmas cookies 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.
How to toast pecans – the Sephra way
Preheat the oven to 350 degrees. Roast them whole, not chopped.
Place the nuts on a cookie sheet and spread them out evenly. Bake for 5-7 minutes then check. (Pecans burn easily so we 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.
They tend to be more flavorful if you roast before you chop. Chopping first before you roast pecans works, but they will be a little drier and less flavorful.
If you do chop the pecans and then toast them they do roast more quickly and will probably burn if left for more than 5 minutes. Keep a close eye on them!
Here are some of our favorite recipes with roasted pecans:
White Chocolate Bark with Toasted Pecans