I roasted pecans for the first time in forever today. My hubby had never had these, at least not like this. By this I mean – Georgia Pecans. Now, if you Google for “roasted pecans,” you will find all sorts of sweet renditions to add to your recipe file, and a few with butter and salt. I will go on record now as saying, save your butter, salt, sugar, and what not for what you are putting these precious pecans into and roast them PLAIN. The most difficult of this recipe is not eating them all before you have a chance to use them in your intended recipe. Honest.
Secure genuine shelled (trust me, it’s easier this way) GEORGIA pecans. In my opinion, you are wasting your time with any other pecan. Most other varieties I have tried have that bitter aftertaste.
Set oven to 325F. Line a large baking sheet with parchment paper. Place a single layer of pecans on the parchment-lined pan and place in the pre-heated 325F oven. Roast for 20 minutes. Turn oven OFF and let sit for another 20 minutes. Remove to a large platter and let cool completely.
Use in your favorite cookie, pie or cake recipe or store as follows. Place completely cooled pecans in an airtight container (or two) and either refrigerate for up to 3 weeks or the freezer for up to 3 months.
Enjoy!
