Roasted pecans are one of my favorite snacks—warm, toasty, and packed with flavor. Whether I’m making a savory nibble for a party, topping off a salad, or prepping something sweet for the holidays, these crunchy nuts always deliver. They’re incredibly easy to make, and the aroma that fills the kitchen while they roast is reason enough to love this recipe.
Why You’ll Love This Recipe
I love how simple and flexible this recipe is. With just a few ingredients and minimal prep, I end up with a batch of perfectly roasted pecans that I can enjoy in so many ways. I can go sweet with cinnamon and sugar, or savory with rosemary and sea salt—it all depends on my mood. They’re also great for gifting, meal prepping, or just having around for a healthy snack.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Raw pecan halves
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Olive oil or melted butter
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Salt (for savory version)
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Optional spices: cinnamon, smoked paprika, cayenne, rosemary
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Optional sweeteners: brown sugar, maple syrup, or honey
Directions
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I preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
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I place the pecan halves in a bowl and toss them with oil or melted butter to coat evenly.
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Depending on the flavor I want, I stir in salt, spices, or sweeteners to coat the nuts.
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I spread the pecans in a single layer on the prepared baking sheet.
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I roast them for 20–25 minutes, stirring halfway through, until they’re fragrant and golden brown.
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I let them cool completely—they crisp up as they cool—and store them once they’ve cooled fully.
Servings and timing
This recipe yields about 2 cups of roasted pecans, which makes 6–8 servings depending on how I use them. It takes 5 minutes to prep and about 25 minutes to roast, so they’re ready in 30 minutes or less.
Variations
I often make a sweet version with cinnamon, a little maple syrup, and a pinch of sea salt. For a spicy twist, I toss them with olive oil, smoked paprika, and cayenne. Sometimes I mix fresh chopped rosemary and garlic powder for a savory herbed version. I can even do a mix of sweet and spicy for a bold snack with contrast.
Storage/Reheating
Once cooled, I store the pecans in an airtight container at room temperature for up to 1 week. For longer storage, I keep them in the fridge for up to 3 weeks or freeze them for a few months. If they lose their crunch, I reheat them in the oven at 300°F (150°C) for about 5 minutes to revive the texture.
FAQs
Can I use other nuts with this recipe?
Yes, I can use the same method for almonds, walnuts, cashews, or a mix. Just keep an eye on the timing—different nuts may roast faster or slower.
How do I keep roasted pecans from burning?
I always roast at a lower temperature (325°F) and stir halfway through. I also watch closely during the last few minutes—they can go from golden to burnt quickly.
Are roasted pecans healthy?
Yes, they’re a good source of healthy fats and protein. I just keep added sugar or salt moderate depending on how I’m flavoring them.
Can I make these in a skillet instead of the oven?
I can. I toast them in a dry or lightly oiled skillet over medium heat for 5–7 minutes, stirring constantly until fragrant. The flavor is great, but oven roasting gives a deeper roast.
Do I need to soak pecans before roasting?
Not for this recipe. Raw pecans go straight into the oven and turn out perfectly roasted without soaking.
Conclusion
Roasted pecans are a quick, tasty, and versatile snack that I love having on hand. With just a handful of ingredients and endless ways to flavor them, I can easily make a batch that suits my taste or the occasion. Whether I’m going sweet, salty, spicy, or somewhere in between, these crunchy bites always come out just right.
