How To Toast Pecans
Learn how to toast pecans in the oven or on the stovetop for rich, buttery flavor and crisp crunch. Use toasted pecans in salads, oatmeal, baked goods, or enjoy them by the handful.
Servings: 12
Cost: $5
Equipment
- Large baking sheet
- skillet
- spatula
Ingredients
- 4 cups raw pecans
Instructions
To toast pecans in the oven:
- Preheat the oven to 325 degrees F.
- Line a large baking sheet with parchment paper or a silicone baking mat.
- Spread the pecans in a single layer.
- Toast for 8 to 10 minutes, stirring once halfway through.
- Pecans are done when fragrant, lightly deepened in color, and warm all the way through.
- Cool completely on the baking sheet before using or storing.
To toast pecans on the stovetop:
- Heat a dry skillet over medium-low heat.
- Add 1 cup pecans in a single layer.
- Cook for 4 to 6 minutes, stirring frequently.
- When the pecans smell nutty and toasted, transfer them immediately to a cool plate or baking sheet.
- Repeat with remaining pecans as needed.
- Cool completely before using or storing.
Notes
- Use pecan halves whenever possible. Chopped pecans toast more quickly and should be checked early.
- The oven method is best for larger batches. The stovetop method is best for up to 1 cup at a time.
- Store completely cooled toasted pecans in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 6 months, or in the freezer for up to 1 year.
- For sweet or savory pecans, toss raw pecans with 1 tablespoon melted butter or oil per cup of pecans, plus seasonings to taste, before toasting.
Nutrition
Calories: 228kcal | Carbohydrates: 5g | Protein: 3g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Potassium: 135mg | Fiber: 3g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg