Transforming plain raw pecans into deeply flavorful delights in just 5-minutes? The secret lies in pan-roasting! Watch as they develop a rich, reddish hue and a flavor profile that’s nothing short of extraordinary.
Discover the Maillard reaction and delve into why this fascinating phenomenon enhances the flavor of countless foods!
If food science isn’t your thing today, simply grab a sturdy saucepan, heat it over medium-high, and start toasting. We’re swiftly toasting here with a touch of olive oil and sea salt.
You can also dry-toast your nuts! Just skip the EVOO and salt.
How to Make Pan Roasted Pecans
Ingredients
- 2 teaspoons olive oil extra virgin
- 2 cups (200 grams) pecan halves unsalted
- 1/4 teaspoon Kosher sea salt or to taste
Instructions
- Heat a large cast-iron or heavy skillet over medium-high heat.
- Add olive oil and heat for 30 seconds, tilting the pan so the oil coats the bottom.
- Add the pecans and spread along the bottom. Leave for 1 to 2 minutes until they start to brown and become fragrant.
- Add the almonds and spread along the bottom. Leave for 1 to 2 minutes until they start to brown and become fragrant.
- Continue cooking the almonds, stirring every 15 seconds or so, until they are nicely brown and have a deeply toasted flavor, about 5 minutes time in total.
- Transfer to a piece of parchment paper until they’ve cooled to room temperature.
- Store in a jar with a lid in the refrigerator.
Notes
- Prep time is approximate.
- Roasted almonds will keep up to a year in an airtight container in the refrigerator or freezer.
Treat yourself to the delightful indulgence of our Almond Pastry Cookies. These delicate delights are crafted with care, combining the rich flavor of almonds with the buttery goodness of pastry.
Indulge in the exquisite fusion of flavors with our Pear Almond Cream Cheese Tart. Delicately poached pears nestled atop a luscious almond cream cheese filling, all encased within a buttery, flaky pastry crust.
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
I appreciate the simplicity of this recipe. I had not thought of using a cast-iron pan so certainly will in the future. I also thought the download about flavor profiling that you provide after subscribing is fantastic! It will take me a while to discover all the good info there. Sorry if I subscribed twice because it seemed that was a new version, maybe?!
Thank you, Beth, I’m so happy that you are enjoying our Flavor Profiling Download! No problem if you subscribed 2x lol we do scrub the list so you won’t get multiple emails. It has a few changes but for the most part, it’s in the original format. We’re giving the website a facelift and changing a few things up in the process 🙂
This looks great. I like how simple it is. I can see these being great with ice-cream.
They would be delish on ice cream, Erika! 🙂
Normally I roast them in the oven. Does the cast iron skillet give them a different taste than in the oven? I will need to give this a try!
In my opinion, it does, Morgan, I love the EVOO and sea salt they cook up so nice in cast iron! Let me know what you think after trying this out, please 🙂