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.
Servings 2 cups
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.