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
This is my 1st time submitting a review (at 70 years old!),but wanted to share my way…Talk about Easy! I was lazy, & melted the butter w/salt & then all the pecans. SO good! Thank U!
Pam, thanks for the review. That does sound easy.
I’m looking too make these and put in small mason jars for easy little Christmas gifts. Would popcorn salt work on these just as easy as regular salt? Also, how far ahead can I make these and store them in mason jars? Thank you.!
Cindy, I don’t see why the plain salt flavored popcorn salt wouldn’t be fine with these pecans. I would let the pecans cool before placing into the sterilized jars. You could make these about one to two weeks ahead and store in tightly sealed Mason jars.
Can’t wait to fix those pecans tomorrow I love them no matter how they are but I never have roasted them on my own so I’m looking forward to it I can’t hardly sleep thinking about it thank you
I hope you enjoy the roasted pecans, Mary.
Thanks so much. Knew there had to be a way without a bunch of hoopla. You’ve spotlighted it. 🙂
So glad you loved this simple way to make roasted pecans, Joan. Thanks!
Turned out great and very easy.
Thanks, Susan. So glad you loved this easy recipe.
Pecan halves were tooo salty
Sorry these pecan halves were too salty for you, Deb.
I’m definitely going to make this recipe. The grocery cha where we shop no longer carries them, and I’m jonesing.
In the nutritional information, you didn’t indicate what the serving size is.
Jeff, the serving size would be about 1 1/4 ounces. Hope you enjoy.
These are my go to for snacks or for adding to my desserts. Thank you for posting this recipe.
Thank you, Deb. I’m glad you have found that these roasted pecan halves can be used for so many different recipes, too.
Made these exactly according to the recipe. Excellent. Plan on giving out bags of them along with homemade cookies for Christmas.
That is a great idea, Ann. Thanks!
I was going to make my version of turtles and wanted to toast the pecans for a change. I used Kerry Gold butter. I set the pecans on paper towels afterwards so it didn’t make my caramel too runny. Thanks for the recipe 🙂
Thanks, Carol.
I have been making your cake recipes for about 6 years now. They are my go-to for cakes, for every birthday. I finally bought your cookbook a couple years ago (love your jambalaya recipe). So when I was looking for a recipe to make my own roasted and salted pecans rather than buy them at Trader Joe’s, I was surprised and delighted to find that you had this recipe. I wasn’t sure about butter—that didn’t seem quite right to me—but I trusted you and went with it.
Oh my goodness these pecans. They’re not the same as Trader Joe’s—they’re a million times BETTER. I’m going to have to try hard to be moderate about eating these. (They’re an especially wonderful snack for me right now because I’ve cut added sugar and wheat from my diet for eight weeks (minimum), for health reasons.) I just followed the recipe (although I didn’t measure the salt, just eyeballed it). So good. Thank you for yet another out-of-the-park home run recipe! (Or, since it’s football season, maybe I should say 80-yard-touchdown-pass-with-a-successful-two-point-conversion recipe?)
Thanks, Kim. I love to hear from people who have been using my recipes for years and love them. I’m so glad you now have added the roasted pecan halves to recipes that you love.