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Ingredients: 1 pound pecan halves 2 tablespoons unsalted butter, no substitutes Salt, to taste Directions: Position a rack in center of oven and preheat oven to 250 degrees. Spread pecans on a 9x13 inch cake pan and place them on center rack. Roast, stirring occasionally (when you think about it - they are forgiving on this point) until they begin to color, about an hour. Don't let them turn dark, the nuts will darken and crisp as they cool, so don't over-roast them. Take from the oven; cut butter into bits and add to them. Stir until it has just melted and pecans are coated. Return to the oven and toast for about 10 minutes more. Salt pecans to taste while they are still hot, tossing until they are uniformly coated and let them cool somewhat before serving. In winter, they make a welcome snack when they are served toasty warm. Store in a tightly sealed container, such as a glass jar or tin box with a sealing lid. |