I needed toasted pecans for a cookie recipe that Grandma Mo sent me. I found this recipe in a quick internet search. I made enough only for the cookie recipe. The problem was … I tried a pecan and then didn’t want to stop eating them! These are seriously addicting. I didn’t think you could make pecans any better than they naturally are. Apparently salt and butter will do that to almost anything!
- ¾ c. butter, melted
- 6 c. shelled pecans
- salt to taste
- Preheat oven to 275 degrees F (135 degrees C).
- Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated.
- Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt.
- Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.
The original recipe called for 1 cup of melted butter to six cups of shelled pecans. I found this ratio was too wet and there was extra butter that did not soak into or cover the pecans. For that reason I have decreased the amount above. However, this is one of those flexible recipes where if you needed to add more butter because the pecans were too dry you easily could.