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

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.
4.83 from 17 votes

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Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 12
Author: Robyn Stone | Add a Pinch


  • 1 pound pecan halves
  • 4 tablespoons salted butter
  • 1 teaspoon salt


  • 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.
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Hope you enjoy them!





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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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80 Comments Leave a comment or review

    1. I am from Savannah GA and my friends mother always made these at Christmas but she added a couple of shakes of Worcester sauce and I love them that way. Everyone is getting roasted pecans for Christmas this year. Some churches sell pecans as a fundraiser but I ways think about it too late! Best prices though.

  1. 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. 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.

  3. Hi Robyn!
    I went online looking for a simple recipe for pecan halves. After looking and looking, I discovered your recipe for “Simple Roasted Pecan Halves”. This is exactly what I was looking for. I will be making your recipe, putting the pecans in some Christmas tins that I purchased, and giving them to family and friends this year. I’m a Southern girl too, and love to bake, cook, and try new recipes. I’m sure I would love to make other recipes from you. Even though I haven’t made the roasted pecans, I’m giving it 5 stars because I’m sure it will deserve it!

    1. So great to meet you, Fran! I hope you enjoy them. I love to keep a bowl of these roasted pecan halves out for nibbling and they always make a welcome gift during the holidays! xo

    1. Actually I did it with neither butter nor oil (just dry-roasted) and it is still delicious.  But I’m pretty sure some walnut oil will go well with the pecans…

      1. Roasting pecans before cooking is the secret part that makes the joy of cooking pecan pie recipe sp much better. Try it!

  4. 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!

  5. 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.

  6. 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

  7. 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!

  8. 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.

    1. 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.

  9. 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.

  10. 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.

  11. Great instructions. Don’t really understand the last word “slightly” how do you cool slightly when you’re done?

  12. The pecans were so good! I follow the ketogenic diet and these were perfect! I used organic unsalted butter (that’s all I had) and pink Himalayan salt. Best roasted pecans, and so simple!!

  13. What am I looking for to know when they are done? I definitely don’t want to over brown them but want that delicious roasted taste. I just took mine out at 10 + 7 minutes and tasted one and they still taste a bit raw. Any tips?

    1. Katie,
      I can usually smell the delicious aroma of the pecans when they are close to done. You’ll just want to check on them at the recipe time and check on them to make sure they don’t get too brown. I hope this helps and that you enjoy them! xo

  14. When I was a child my dad got these from an older family friend. She didn’t have much but every year at Christmas she would make them and give a small can of them as her gift. My dad made sure to go by every year to collect his roasted pecans. He usually allowed us kids one or two of them, keeping most for himself! Lol
    Thank you for sharing your recipe 

  15. My mother made roasted pecans every Christmas so I used your recipe for guidance on cooking time and temperature. The only thing we do different is melt the butter in a bowl and toss with the pecans before spreading them on the cookie sheet. This gives even coverage of the butter on the pecans. Wonderful –

  16. I roasted mine with a dash of butter, made pretzel bites and a caramel sauce and just dipped the balls and pretzels in the sauce. It was to die for

  17. I’m about to roast my first batch of pecans. I plan to use the melted butter in the bowl method (with the pecans added) before placing the results onto a cookie sheet and into the oven. I will then lightly sprinkle everything with salt.

    QUESTION: I have a container of “light brown sugar” – and I would like to know someone’s opinion about sprinkling the nuts with a little of the same. My question concerns whether anyone knows if it would be better to apply the sugar before, during or after the cooking process.

    Thanks for any suggestions (including whether the sugar idea is recommended or not).

    ~ Ron

  18. Very nice results. My pecans were small-to-medium sizes, so I baked them for 8 minutes, stirred, then baked for 7-8 minutes longer. 10 minutes would Have been too long.

  19. I have used this recipe several times now. Love it. Only thing is, I eat all of em before I find something to put em in 🙂

  20. I just made these and they are lovely. Slightly buttery and slightly salty with the flavour of roasted pecans. Wonderful. Made them to use as salad topping with dinner tonight but an concerned they may not last that long!

    Thank you for the recipe!

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