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 baking sheet 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
Ingredients
- 1 pound pecan halves
- 4 tablespoons salted butter
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 300 degrees Fahrenheit.
- Place pecan halves on a half sheet pan or cookie sheet, being sure to spread evenly on the pan.
- Break pats of butter into small pieces and place on pecan halves.
- Sprinkle salt all over the pecans.
- Place pan into oven and bake for 10 minutes, then stir gently, turning the pecans as you stir.
- Cook another 10 minutes, watching carefully to make sure they do not over brown.
- Remove from the oven and allow to cool slightly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hope you enjoy them!
Robyn
Great instructions. Don’t really understand the last word “slightly” how do you cool slightly when you’re done?
Hi Tom,
They are delicious while they are still a bit warm, but they do need to cool some before eating.
So listen, I started spreading butter on the pecans on the cookie sheet when Mrs. Gloor suggested I melt the butter first – great idea.
Then I’m thinking to drizzle it over the pecans when she said to put them in a bowl, put the butter on them and mix it up.
I put them back on the sheet and salted them there.
I melted the butter in the microwave and poured it over the pecans. Tossed in a big bowl and salted to taste before roasting them. I got much more even distribution of the butter and salt.
Unfortunately, recipe did not work for me. Followed it exactly and ended up with way overdone pecans. Tasted almost burnt and dried out. A pound of Fishers bagged pecan halves essentially ruined. If I had it to do over I would use 250 degrees for eight minutes per side. Will try that next time and watching very closely at the end.
I’m so sorry this didn’t work for you, George. We make this recipe often and have not had a problem with it. I do advise in the recipe instructions to watch carefully to make sure you do not over brown them – sometimes pecan pieces can be thicker/thinner than others and may require a minute or two different cooking time. Thanks.
I’d check over temp for accuracy, sea level, humidity, pans used, position in oven etc can change cooking times.
Hi Robyn! Thank you for this recipe. I have made it many times because everyone loves it! I came to the internet today to make it again and thought it was high time I gave it the great review it deserves!
P.S. I have also made your pie crust; it was the first one I ever made and it’s great, too!
I’m so glad you loved them both! xo
Hi Mary,
This recipe has always worked great for me, but if you choose to roast them at a lower temperature, you will just need to monitor the time as it may take longer. I’ve not made them at the lower temperature, so I can’t say how long exactly it will take. I hope you enjoy them! Thanks! xo
Hi I am wondering about the suggestion to roast at lower temp. Should I adjust the roasting time?
How would I season the pecans when you want the sugar seasoned pecans ? My sister in law use to make them for the holidays she told me more than once and unfortunately I never made them and she can’t be asked anymore, we lost her last may, I’d love to make them for a snack to take to work or watching my nascar races.
Hi Cheri –
You might want to try my Cinnamon Pecans
I’m terribly sorry about your sister-in-law.
Thank you!
I am so glad I found this recipe! What if we don’t use salted butter? Would you up the amount of salt a bit?
This is the best, easiest toasted pecan recipe I have found. The only thing I do differently, is that I melt the butter and then toss pecans in it before I put them on the pan. My family and I end up eating most of these before they can even make it to a recipe. Thanks for posting!
Sooo good!
I agree, Ted! They are delicious! Thanks!