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!
ingredients.
- ¾ c. butter, melted
- 6 c. shelled pecans
- salt to taste
directions.
- 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.
Recipe rating:
Food Snob 