How do you take a sweet pecan from its simple raw state and develop a deep harmonious flavor in 5 minutes? You Pan Roast em’! Pan Roasted Pecans take on a deep foxy red hue and the character to match.
Read more about the Maillard effect and why this wonderful occurrence makes so many foods taste so much better!
Or if you’re not into food nerdery today, then grab a heavy-bottomed saucepan, put it over medium-high heat and get busy toasting. here we are doing a quick toast with a bit of olive oil and sea salt.
But you can also dry toast your nuts! Just remove the EVOO and salt from the equation.
carte du jour
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How to Make Pan Roasted Pecans
How do you take a sweet pecan from its simple raw state and develop a deep harmonious flavor in 5 minutes? You Pan Roast em'! Pan Roasted Pecans take on a deep foxy red hue and the character to match.
- 2 teaspoons olive oil extra virgin
- 2 cups (200 grams) pecan halves unsalted
- 1/4 teaspoon Kosher sea salt or to taste
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Heat a large cast-iron or heavy skillet over medium-high heat.
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Add olive oil and heat for 30 seconds, tilting the pan so the oil coats the bottom.
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Add the pecans and spread along the bottom. Leave for 1 to 2 minutes until they start to brown and become fragrant.
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Add the almonds and spread along the bottom. Leave for 1 to 2 minutes until they start to brown and become fragrant.
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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.
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Transfer to a piece of parchment paper until they’ve cooled to room temperature.
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Store in a jar with a lid in the refrigerator.
- Prep time is approximate.
- Roasted almonds will keep up to a year in an airtight container in the refrigerator or freezer.
Be sure to check out are supremely sweet Roasted Pecan Pie Cookies and Easy Roasted Candied Pecans too!