For as long as I can remember I have taken my roasted pecans for any event I was invited to, for teacher & tutor gifts, birthday presents, all holiday gatherings and even most family weddings or rehearsal dinners.
It was something my maternal grandmother, Annie Laura Folk, always had on her list for holidays. Truth be told, she made hers with Worcestershire sauce, but I have always made them with just real butter and salt. I loved her and think of her every time I cook them. Which reminds me, I also need to share her Lemon Pie recipe!
All my friends know it’s my traditional go-to for parties and gatherings. My sisters accuse me of not wanting to share the process when I tell them to add the butter and salt when the nuts smell like they are ready. But, because nuts can be all kinds of sizes it’s true. Pecan flavors can vary depending on the amount of rain the trees get. Personally, I prefer a Georgia nut over all others, believe it or not you truly can taste the difference. Here is as close a recipe as I can share! ENJOY
Get ready to savor.
-Preheat oven to 350
-Spread 1lb of pecans in one layer on a low sheet.
-Dry roast for about 7-11 minutes depending on that years nut sizes (this is where my sisters thought I was pulling their legs about waiting for the smell.) But, they WILL smell when beginning to roast. You are also heating the pan up for the butter that is coming.
-Pull pan out and add at least 3 or 4 ½ teaspoon pats of real butter, stirring around until butter is melted and all nuts are buttery. Toss while salting to taste.
-Return to oven for 7-10 more minutes.
-Pull pan out and toss again to soak all the nuts in the melted butter, adding a little more salt this time
-Return to oven for 2 or 3 more minutes
-I spread them over a paper towel to cool and then store in an airtight container. Fair Warning: they usually do not last more than a day or so.
Enjoy! {don’t burn your tongue, they are HOT when coming out of the oven 😉
Caution: Roasted pecans are extremely addicting!
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