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Pecans were the very first nut I remember trying and actually LIKING as a kid. (Now granted, they were my grandmother’s famous Cinnamon Sugar Pecans, but still a big deal for a 10-year-old!)
Since then I find myself throwing roasted pecans in just about EVERY dish I think needs a crunchy and nutty bite. Whether that’s a Chopped Kale Salad or Strawberry Spinach Salad or mixing them into our go-to Classic Pecan Pie for Thanksgiving.
But the keyword here ya’ll is… ROASTED.
Roasting pecans brings out their natural sweetness, nutty richness, and gives them an irresistible crunch.
My Trick for Perfectly Roasted Pecans
After over a decade of roasting, I’ve found a trick to get perfect toasted pecans? They need to roast long enough to develop flavor but not so long that they burn. I find that low and slow is the way to go, with 325°F being the sweet spot.
And the best timer? Your nose! The moment you catch that warm, nutty aroma, it’s time to check on them!
Below, you’ll find estimated cook times depending on whether you’re roasting pecan halves, pieces, or smaller chopped pecans.
Ingredient Notes
You only need one ingredient for this recipe, but here are a few ways to customize:
- Pecans. Raw, unsalted pecans are best! You can toast whole pecans, pecan halves, or chopped pecans you simply need to adjust the cooking time accordingly.
- Butter or oil. Totally optional, but adds extra richness. If using oil, go for avocado oil or melted coconut oil for a neutral taste.
- Salt or seasonings. Want some extra flavor? A little cinnamon, maple syrup, or cayenne pepper can completely transform your roasted pecans, like I do in this Savory Spiced Pecans recipe! (See my Variations to Try section below for even more scrumptious ideas!)
How to Roast Pecans in the Oven
Roasting pecans in the oven is the easiest method, especially when making a large batch.
Step 1: Prep the pecans.
If using seasonings, toss pecans in melted butter or oil first to help them stick. Then, sprinkle with your seasonings and toss again to coat evenly.
Step 2: Roast the pecans.
Preheat the oven to 325°F. Line a light-colored baking sheet with parchment paper (avoid aluminum foil, which can cause burning!).
Spread the pecans out in a single layer and bake according to size:
- Pecan halves: 7-9 minutes
- Large pecan pieces: 5-7 minutes
- Smaller, chopped pecans: 3-5 minutes (depending on size.)
Pro Tip: Shake the pan halfway through baking to ensure even toasting!
How to Toast Pecans in a Pan
This method works great for small batches when you don’t want to heat the oven.
Step 1: Heat the pan.
Place a dry nonstick skillet over medium-low heat. (No need for oil!)
Step 2: Toast the pecans.
Add no more than 1 cup of pecans at a time and stir frequently to prevent burning. Toast for 3-5 minutes or until golden and fragrant.
Watch closely! Nuts can go from perfectly toasted to burnt in seconds!
Variations to Try
Switch things up with these fun roasted pecan flavors!
- Cinnamon Sugar Pecans: Toss with cinnamon, sugar, an egg white and a pinch of salt before roasting for a warm, caramelized bite.
- Savory Spiced Pecans: Coat with avocado oil, smoked paprika, garlic powder, and cayenne for a bold kick.
- Honey Roasted Pecans. Drizzle with honey and sea salt before baking for a sticky-sweet crunch.
- Garlic and Herb Pecans. Toss with olive oil, rosemary, and thyme for a great salad topper, or use my homemade garlic butter to make them even faster!
- Pumpkin Spice Pecans. Swap out cinnamon for a sprinkle of pumpkin pie spice for a festive fall snack!
FAQs
Let them cool completely before storing them in an airtight container at room temperature. If they start to soften, re-toast them in a 300°F oven for 3-4 minutes.
Nope! Pecans can be roasted straight from the bag. However, soaking may help with digestion—just make sure to dry them thoroughly before roasting.
325°F is ideal—it allows the pecans to develop flavor without burning. If you prefer a deeper toast, you can go up to 350°F, but watch them closely!
Stored in an airtight container, roasted pecans stay fresh for: 2-3 weeks at room temperature, 3 months in the fridge, and 6 months in the freezer
Recipes That Use Roasted Pecans
Once you have a batch of toasted pecans, there are SO many delicious ways you can use them! Try some of these recipes next:
- Salads: Toss into an Arugula Fig Salad and Spinach Beet Salad, or even mix into a Chicken Salad with Grapes for extra crunch.
- Breakfast: Sprinkle over Maple Brown Sugar Oatmeal or mix into Oatmeal Breakfast Cookies and Strawberry Blueberry Baked Oatmeal.
- Desserts: Stir into Pecan Hand Pies or use in Pecan Sandies.
- Side Dishes: Use on top of Mashed Sweet Potatoes, on a Baked Sweet Potato and Melting Sweet Potatoes, or even with Air Fryer Roasted Brussels Sprouts.
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Roasted Pecans Recipe
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Ingredients
- 1-4 cups pecans raw
- Butter or oil optional
- Salt or seasoning ingredients optional
Instructions
- If using butter, oil, or seasoning ingredients, toss pecans in the mixture until lightly coated.
Toasting Pecans in the Oven
- Preheat the oven to 325°F and line a large, lightly colored baking sheet with parchment paper.
- Spread the pecans out in a single layer and bake according to size, stirring occasionally:Pecan halves: 7-9 minutesLarge pecan pieces: 5-7 minutesSmaller, chopped pecans: 3-5 minutes (depending on size.)
Toasting Pecans in a Pan
- Heat a medium to large, non-stick dry skillet over medium-low heat. Add no more than 1 cup of pecans to the skillet in a single layer. Toast pecans for 3-6 minutes (depending on size) over medium-low heat, stirring occasionally.
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Notes
- Storage: Store roasted pecans in an airtight container. They will last for up to 3-4 months if stored at room temperature, up to 6 months if stored in the refrigerator, and up to a year in the freezer.
- Avoid burnt nuts: Make sure to set a timer, and let your nose be your guide. As soon as you start to smell the nutty aroma, it’s time to check on them!
- Size: Smaller pieces will toast much more quickly than whole pecans. You’ll need to adjust your roasting time accordingly.
- Baking Pan: Lighter colors baking sheets will take a little longer to roast than darker. Thicker ones may take longer for them to fully toast than thinner ones.
- Varieties: Fattier nuts take a little longer to roast and are less likely to burn. If you notice the pecans you’re roasting are a little drier, you may want to reduce your roasting time by a minute or two.
- Baking Temperature: An oven temperature of 325°F is my recommendation to strike the balance of roasting pecans low and slow but not taking a ton of time. You can increase this to 350°F, if desired, and bake for a minute or two less or decrease to 300°F and cook for a few minutes more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
my nana wants to make this 🤯😂
Let me know what you and Nana think!
Heavenly
Yay! So glad you enjoyed the recipe, Joyce! Thanks so much for taking the time to leave a comment and rating! 🙂
Great easy instructions. The oven method used here calls for a slightly cooler oven (325 degrees) than most online recipes. It works great and greatly reduces the risk of burning your nuts. (Did I say that?)
LOL! So happy to hear it worked out well for you, Norm. Thanks for taking the time to leave a comment and rating 🙂
Thank you for your informative and straightening posts!
You’re very welcome! Thanks for the comment and rating 🙂