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.
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