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Salted Slow-Roasted Pecans

Chef: Ann Gentry of Real Food Daily in Los Angeles. “Growing up, we always had heavily salted pecans served as a starter to enhance our appetites before the feast. This is my version, using better-quality salt, and less of it,” says Gentry. These pecans can be served warm or cooled.

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Chef: Ann Gentry of Real Food Daily in Los Angeles. “Growing up, we always had heavily salted pecans served as a starter to enhance our appetites before the feast. This is my version, using better-quality salt, and less of it,” says Gentry. These pecans can be served warm or cooled. They will stay fresh in a tightly sealed glass jar for up to a week.

Servings
4

Ingredients

  • shelled raw unsalted pecans
  • vegetable oil or melted butter
  • fine-grained Himalayan Pink salt

Preparation

1 | Preheat oven to 250°F. Line rimmed baking sheet with parchment paper. Wash pecans in mesh strainer under running water. Shake out any excess water. 2 | Toss together all ingredients in large bowl. Spread in single layer on prepared baking sheet, and bake 25 to 30 minutes, or until pecans turn deep brown. 3 | Transfer pecans to paper towels, and season with more salt, if using.

Nutrition Information

  • Serving Size per 1/4-cup serving
  • Calories 233
  • Carbohydrate Content 4 g
  • Cholesterol Content 0 mg
  • Fat Content 24 g
  • Fiber Content 2 g
  • Protein Content 3 g
  • Saturated Fat Content 2 g
  • Sodium Content 287 mg
  • Sugar Content 1 g