Active Time

　　3 minutes

　　Total Time

　　20 minutes

　　Nuts reach their full destiny when they’re cooked. It is science: When pecans are toasted, they develop compounds called pyrazines, which contribute that deep nutty flavor that everyone loves. Roasted pecans achieve a crunchy texture that raw pecans can only dream of.

　　This roasted pecans recipe is an ode to simplicity. The butter helps the nuts brown and allows the sea salt to stick. Opting for pecan halves, as opposed to pieces, helps them cook more evenly, but the same technique will work for smaller pieces—simply adjust the cook time as necessary and keep an eye on those smaller bits of toasted pecans so they don’t get too dark. You could use this recipe for different nuts—walnuts, of course, and almonds or hazelnuts too. Still, there’s something compelling about sticking to America’s most popular native nut. These are particularly wonderful if you can find fresh raw pecans—they’re harvested between October and December, so if you live in pecan country (generally, the South, Texas, and California), try and score a bag of local ones then. (You may need more of our favorite recipes with pecans if you get a large haul.)

　　Situate a bowl of these roasted pecans on the bar cart as an appetizer, and they’ll be gone in no time—but there are many other ways to enjoy them. Keep them in an airtight container at room temperature, and you’ll find yourself tossing them onto yogurt and into salads or simply noshing on handfuls. On a whim, you may even call on them to garnish a cake.

　　As with all roasted nut recipes, it’s important to stay attentive while these nuts cook. Depending on how evenly your oven heats, and what sort of baking sheet you use, you might need to stir the pecans halfway through the cooking time.

Ingredients

　　2 cups raw pecan halves

　　3 Tbsp. unsalted butter, melted

　　1¼ tsp. fine sea salt

　　Preheat oven to 325°. Toss 2 cups raw pecan halves and 3 Tbsp. unsalted butter, melted, in a medium bowl to coat; sprinkle with 1¼ tsp. fine sea salt, then toss again. Spread out pecans on a rimmed baking sheet and bake, tossing halfway through, until fragrant and slightly darkened, 12–15 minutes. Let cool on baking sheet.