Perfect Toasted Pecans are a “must have” because… well, because… they’re perfect! These pecans are simply toasted in the oven with no added fats, no butter or oil, no added salt, no added spices, no added – nothing. Just pure plain goodness. And, Perfect Toasted Pecans are super-easy to make ~ Just bake, cool and eat. Perfect, right?
Now, I do try to keep Perfect Toasted Pecans in my cupboard at all times in a tightly sealed container. They keep crunchy for about two weeks – if you can keep them around that long! I went into the kitchen, minutes ago to get some… We’re OUT of my precious, gluten free Perfect Toasted Pecans! But when you see how many ways we use them; you won’t be surprised that we ran out.
Starting with breakfast; we serve Perfect Toasted Pecans with:
- Pancakes and Waffles (So good with real maple syrup)
- Hot Cereal and Cold Cereal
- Fresh fruit parfaits (Juicy fresh fruit, creamy yogurt, and crunchy pecans ~ Now we’re talking!)
Then there’s lunch and snack time!
- Perfect Toasted Pecans or Walnuts are perfect on salads with Bleu Cheese.
- Ahhh, the perfect snack... Grab a handful of Perfect Toasted Pecans or Walnuts, an apple and some carrot and celery sticks.
Before Dinner & Dessert
- Perfect Toasted Pecans are the perfect and easiest gluten-free APPETIZER; because they’re in your cupboard!
- Scoop your favorite ice cream or dairy-free frozen dessert in pretty little dishes, add fresh fruit and top with Perfect Toasted Pecans.
La perfection ~ Perfecto ~ Perfect!
How to Make Perfect Toasted Pecans (or Walnuts)
Easy-to-make, Perfect Toasted Pecans are a delicious, healthy, gluten-free treat.
- Preheat oven to 300 degrees F.
- Spread pecans (as many as can fit on your baking sheet) evenly on a baking sheet in a single layer and toast for 10 minutes. Remove from oven and stir.
- Return to the oven and continue roasting until the pecans are golden brown; about 10 more minutes.
If your oven runs “hot” and you notice the nuts on the edges of the pan are browning faster than the nuts in the middle; give the nuts a stir then return to the oven until all the nuts are toasty-delicious.
Lynn’s Notes for Success:
I like toasting pecans at a low temperature (300 degrees F.) Nuts burn easily and they are too expensive to waste. I have toasted pecans at 325 and 350 degrees F. and found that the nuts can get very brown, remarkably quickly. Toasting pecans at this low temperature will give you wonderful results with no worries about burning them.
To test for doneness, since ovens vary in temperature:
After your pecans are baked; break open a pecan and see if it is toasted all the way through to your liking. Then carefully (the nuts are hot) take a bite of the pecan. Is it perfect? If you want the pecans to toast more; return the pecans to the oven for a few more minutes. Note: The nuts get crunchy as they cool.
Ahh… isn’t that a beautiful aroma? Toasted nuts are ever so lovely.
More Success Notes: You can also toast walnuts using this method.
Since we were out of pecans… I toasted walnuts! I just pulled these out of the oven. Yum, delicious!
NOTE: Be sure to store Toasted Walnuts in the refrigerator since they have a tendency to get rancid rapidly.
But wait! There’s MORE…
My Mom makes the most wonderful
Perfect Crispy Pecans.
Whenever we visit my Mom and Dad, their pecan supply
diminishes substantially. (I’m the guilty one!)
I just LOVE my Mom’s crispy pecans!
Now her recipe does take quite a bit more time to prepare;
but I think you might enjoy having the choice.
Let me tell you about it…
This recipe is adapted from the “Crispy Pecan” recipe by Sally Fallon from her excellent and informative book, Nourishing Traditions. According to Sally,
“Nuts are easier to digest, and their nutrients more readily available,
if they are first soaked in salt water overnight, then dried in a warm oven.” Soaking the nuts in salt water activates enzymes and makes the nuts more easily digestible and the nutrients more readily available.
If you love nuts but can’t seem to digest them well; I highly recommend
that you give this recipe a try! Pecans prepared this way are irresistible!
Perfect Crispy Pecans
4 cups pecan halves
2 teaspoons sea salt
Filtered water
- Mix pecans with sea salt (It is important to use sea salt – I like Real Salt) and filtered water and leave in a warm place for at least 7 hours; preferably overnight.
- Drain in a colander. Spread the pecans on a stainless-steel or glass baking pan and place in a warm oven (or a dehydrator) that is no more than 150 degrees F. for 12-24 hours, stirring occasionally, until completely dry and crisp.
- Store in an airtight container.
For walnuts: Use 4 cups walnut halves and pieces. Store the crispy walnuts in an airtight container in the refrigerator after baking since walnuts have a tendency to get rancid quickly.
Notes from my Mom for Success:
Mom: “My oven has a ‘bread rising’ setting; the only thing that is on is the oven light. I think the temperature is about 100 degrees F. I leave the pecans in the oven for a full 24 hours; stirring once or twice.”
“Sometimes I rinse the salted water off of the pecans; other times I don’t.
If you want unsalted pecans; rinse thoroughly before putting them in the oven.”
Happy PERFECT Pecan Day!
