Warming nuts brings out the natural oils. Toasted pecans are delicious and nutty and add a deeper dimension to any dish. Whether you serve them right out of the oven warm or chopped on top of a salad – your guests will notice the difference and you will be a rock star in your own kitchen.
- Preheat the oven to 350 degrees
- Place the amount of pecans you want to toast (I usually toast 1 cup) on a cookie sheet
- Spread the pecans out on the cookie sheet
- Roast the pecans in the preheated oven for 4 minutes and gently stir to flip the nuts to the opposite side
- Place back in oven and roast for an additional minute or two until you can smell the nutty goodness
- Once the toasted pecans come out of the oven chop them up and use them warm or cooled.
- I love them warm over vanilla ice cream, or cooled over my Brussels Sprout Fennel Lemon Salad
- This recipe works for walnuts, cashews (my fave) and almonds – experiment with your favorite nut.
- Be sure to pay attention to the nuts as they toast – ovens cook at different temperatures and you REALLY do not want these to burn. They smell awful and one or two burnt nuts is impossible to take out of the entire batch.
- You can toast these on the stove top and I love heating up my cast-iron pan with the nuts in it on low heat. The fragrance is rich and nutty and will make you swoon.
Can’t decide between toasted pecans or walnuts?
Mix it up and toast a batch of your favorite nuts.
I can’t wait to find out how you decide to use this recipe and make it your own.