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There are certain ingredients I always like to keep on hand in my kitchen, and Toasted Pecans are one of them. They’re simple, versatile, and packed with that irresistible nutty aroma. I first started making them in bulk during the fall when I was baking nonstop—think Pumpkin Bread with Vanilla Glaze and Pecans or sprinkling them over Pumpkin Pancakes—and I quickly realized they’re just as perfect for salads, snacking, or even gifting in little bags tied with ribbon. These days, I even use them as a quick topping for yogurt when mornings are busy.
Why You’ll Love This Recipe
- Fast & easy: Ready in under 15 minutes, no fuss.
- Two foolproof methods: Oven for big batches, stovetop for small.
- Flavor boost: Lightly buttery, aromatic, and just the right crunch.
- So versatile: Great for baking, salads, charcuterie boards, or packaging as gifts.
- Make-ahead friendly: They store beautifully for weeks and freeze for months.
Watch how I make this recipe
Tools That Make It Easier
- Glass mixing bowl: Perfect size for tossing pecans evenly in butter.
- Baking sheet + parchment paper: The parchment keeps cleanup quick (a lifesaver during holiday baking marathons).
- 12-inch cast iron skillet: My favorite for stovetop toasting—it distributes heat evenly and makes the pecans golden all around.
- Spatula: Gentle on the nuts so they don’t break while stirring.
What You’ll Need From Your Pantry
- 1 cup pecans
- 1 tablespoon unsalted butter, melted
- 1 teaspoon salt (optional)
Before You Start: My Quick Tip
- Watch closely: Pecans can burn faster than you think! I never walk away while they’re toasting.
- For sweeter recipes: Skip the salt and sprinkle cinnamon sugar right after toasting—perfect for topping my Pumpkin Pie Mug Cake or adding crunch to S’mores Cupcakes.
- For salads: I always use the oven method for larger, evenly toasted batches—it saves me time when prepping for holiday dinners.
- Holiday gifting: I package them alongside Toasted Coconut Flakes and Caramel Banana Muffins in festive baskets. Friends and neighbors love them.
- Extra crunch: If you like your pecans super crisp, let them cool completely on the baking sheet before transferring them to storage.
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Let’s Make It Together
Oven Method (Best for large batches)
- Preheat oven to 350°F.
- Mix pecans, melted butter, and salt in a glass mixing bowl.
- Spread evenly on a parchment-lined baking sheet.
- Bake 7–10 minutes, shaking the pan halfway through.
- Cool before serving or storing.
Stovetop Method (Best for small batches)
- Preheat a skillet over medium heat.
- Mix pecans, butter, and salt in a bowl.
- Add to the hot skillet and toast 2–5 minutes, stirring often.
- Remove once fragrant and golden.
Recipe variations
- Savory: Toss with smoked paprika or garlic powder before baking.
- Sweet: Add a spoonful of brown sugar for caramelized pecans.
- Spiced: Try pumpkin spice or cinnamon for cozy autumn flavor.
- Glazed: Coat lightly with maple syrup before roasting for an irresistible holiday twist.
Storage
- Freezer: Up to 2 years in a sealed bag or container. Always label with the date.
- Room temp: Airtight container for up to 1 week.
- Fridge: Airtight container for up to 9 months.
Recipes You’ll Also Love
- Toasted Coconut Flakes
- Pumpkin Pancakes
- Pumpkin Bread with Vanilla Glaze and Pecans
- S’mores Cupcakes
- Pumpkin Pie Mug Cake
- Caramel Banana Muffins
- Pumpkin Bundt Cake
- Chocolate Pumpkin Bundt Cake with Toffee Glaze
Toasted pecans
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Ingredients
- 1 cup pecans
- 1 tablespoon unsalted butter melted
- 1 teaspoon salt optional
Instructions
Oven Method
- Preheat the oven to 350°F and gather all your ingredients.
- In a glass mixing bowl, combine the pecans, melted butter, and salt (if using).
- Stir with a silicone spatula until the pecans are fully coated in butter.
- Line a baking sheet with parchment paper.
- Spread the coated pecans evenly across the prepared baking sheet.
- Bake for 7–10 minutes, shaking the pan occasionally so they brown evenly without burning. Once baked, sprinkle with a little extra salt, if desired.
- Transfer the toasted pecans to a serving bowl and enjoy!
Stove-Top Method
- Warm a skillet over medium heat.
- In a glass mixing bowl, mix together the pecans, melted butter, and salt (if desired).
- Toss with a silicone spatula to coat the pecans thoroughly.
- Add the coated pecans to the preheated skillet and cook for 2–5 minutes, stirring occasionally, until golden and fragrant. Sprinkle with a little salt, if you like.
- Remove from heat and serve immediately.
From My Kitchen to Yours
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I’ve Got Answers
Can I toast pecans without butter?
Yes! Just spread them plain on a baking sheet or skillet. They release their own natural oils and toast beautifully.
Why do my pecans taste bitter?
They probably over-toasted. Always remove as soon as they smell fragrant and look lightly golden.
How do I use toasted pecans in baking?
I fold them into Pumpkin Bundt Cake, sprinkle over Homemade Whipped Cream, or stir into Coconut Banana Pancakes.
Can I make them ahead for gifts?
Absolutely! Toast, cool completely, then store in jars or clear bags tied with ribbon. I’ve even included them in cookie boxes with Pumpkin Pie Mug Cake for extra crunch.
Do I need to chop pecans before toasting?
Not unless your recipe calls for it. I usually toast them whole, then chop after so they don’t burn too quickly.
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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