Sweet & Salty Buttery Roasted Pecans
These Sweet & Salty Buttery Roasted Pecans are made with just pecans, melted butter, salt, and a hint of sugar. Then, they are slow-roasted until crisp and golden.
Servings: 12 servings
Calories: 263kcal
Equipment
- 2 half sheet pans
- Nonstick aluminum foil
- Microwave-safe measuring cup
- 2 forks for tossing pecans
- Paper Towels
Ingredients
- 4 cups (16 ounces) pecan halves
- ¼ cup (2 ounces, ½ stick) unsalted butter, melted (See Tip 1)
- 2 teaspoons fine sea salt (See Tip 2)
- 1 teaspoon granulated sugar
Instructions
- Preheat oven to 325°F. Line a half-sheet pan with nonstick aluminum foil.
- Place pecans on the prepared half-sheet pan and spread into an even layer. Bake at 325°F for 10 minutes.
- Remove from the oven and lower the heat to 250°F. Pour the melted butter over the pecans and stir to coat. Sprinkle on the salt and sugar; stir to coat. (See Tip 3)
- Return the pecans to the 250°F oven for another 30 to 40 minutes, stirring twice during that period.
- Remove from oven and drain on a paper towel-lined baking sheet to remove excess butter. When cool, place nuts in a sealed glass jar or Ziploc bag. (See
- Yield: 4 cups.
Video
Notes
- May substitute salted butter for the unsalted butter. However, reduce the amount of added salt by ¼ teaspoon.
- May use table salt in place of fine sea salt.
- I like to use 2 forks to stir the pecans. They work better than a spatula, at least for me.
- The pecans will keep for 10 to 12 weeks if properly stored.
Nutrition
Calories: 263kcal | Carbohydrates: 5g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 418mg | Potassium: 137mg | Fiber: 3g | Sugar: 2g | Vitamin A: 137IU | Vitamin C: 0.4mg | Calcium: 24mg | Iron: 1mg
