Simple Roasted Pecan Halves Recipe

Roasted Pecans Recipe

One of our favorite snacks and a perfect little nibble for the holidays, tailgating events, or other parties are these simple roasted pecan halves. They really are so simple to make that I’m not sure I should even call it a recipe. I had never thought of including them here on my blog because they are so simple, but then a friend called me the other day and asked me how I made them. A few days later we made a big sheet pan of roasted pecans for my husband to take with him to the local college football game. He came home with an empty container telling me how much the guys loved them and that they asked him how they were made.

If you already know how to make these little bites of deliciousness, then you could take a few minutes to check out some of our other great tailgating recipes or appetizers instead. I’ll understand.


But if you haven’t made these before, you really should pick up some pecans soon to make these roasted pecan halves.

I’m roasting up a large batch of them so that I can grab them as a snack instead of all that Halloween candy that is mocking me in my pantry. I know it is in there and it sure is tempting me.

These roasted pecans also make a great addition to a salad or even a big bowl of oatmeal. I have another special treat coming up soon with them that is just perfect for the holidays. So be on the lookout for gorgeous pecan halves in your area.

You know, roasted pecans really just can’t be beat in my book. It may be because we fight the squirrels for them tooth and toe nail all throughout the fall so when we have enough pecans that I can roast or include in a Southern Pecan Pie, I know we’ve won a portion of the battle – for now. But it’s more than that. Pecans are good for you, too.

Did you know that a one ounce serving of pecans includes over 19 vitamins and minerals including vitamin A, vitamin E, calcium, potassium and zinc? Additionally, the U.S. Department of Agriculture ranked pecans in the top 20 out of 100 foods for antioxidant capacity. At 196 calories and 2.7 grams of dietary fiber, pecans are a great natural food to include in our diets. To learn more about the health benefits of pecans, visit the Georgia Pecan Commission.

By the way, the Georgia Pecan Commission doesn’t know who I am. I just love pecans and love sharing about this wonderful nut and supporting pecan growers, because they probably have even bigger squirrel issues than I do.

Here’s how I make these simple roasted pecan halves.

Simple Roasted Pecan Halves Recipe
Prep time
Cook time
Total time
Roasted pecans make everything better. A quick, delicious recipe for roasted pecan halves that are great as an appetizer, snack, or on your favorite salad.
Serves: 12
  • 1 pound pecan halves
  • 4 tablespoons salted butter
  • 1 teaspoon salt
  1. Preheat oven to 300 degrees Fahrenheit.
  2. Place pecan halves on a half sheet pan or cookie sheet, being sure to spread evenly on the pan.
  3. Break pats of butter into small pieces and place on pecan halves.
  4. Sprinkle salt all over the pecans.
  5. Place pan into oven and bake for 10 minutes, then stir gently, turning the pecans as you stir.
  6. Cook another 10 minutes, watching carefully to make sure they do not over brown.
  7. Remove from the oven and allow to cool slightly.


Hope you enjoy them!






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  1. 18

    Rebecca says

    I accidentally burned my pecans and I may have slightly oversalted them. They kind of taste like burnt popcorn :[. I would hate to throw them all away; do you know of any way to salvage them or utilize them in another recipe?

  2. 20

    Don says

    Robyn, Roasted pecans do indeed make a very tasty snack, however, if you are also using them to provide a more healthy alternative to the Halloween candy, I would suggest reducing the oven heat to less than 170 deg F.

    Why? Nuts contain essential fatty acids such as omega-6 and omega-3. Dehydrating nuts can inactivate compounds (e.g., phytates) that block the absorption of minerals, and exposing nuts to very high temperatures (more than 170 deg F) can disrupt the essential fatty acids in them.

    Slow roasting or dehydrating nuts at low temperatures will not disrupt the fatty acids and make them easier to digest.


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