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A white bowl filled with glazed pecans sits on a decorative white plate, with two smaller bowls of pecans in the background, all placed on a beige fabric.

Roasted Pecans

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These roasted pecans are tossed in salted butter, baked until toasty, and finished with kosher salt and an optional pinch of cayenne. Buttered roasted pecans are a classic Southern snack for holiday company, snack boards, and gifting.
Course Appetizer
Cuisine American, Southern
Diet Kosher
Keyword buttered pecans, buttered roasted pecans, pecans roasted and salted, roasted pecans
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 16 1/4 cup
Calories 214
Author Gina Dickson

Ingredients

  • 1/4 cup salted butter melted
  • 4 cups pecan halves
  • 1 tablespoon kosher salt
  • 1/2 teaspoon cayenne pepper optional

Instructions

Preheat the oven

  • Heat oven to 325°F.
  • Line a rimmed baking sheet (or jelly-roll pan) with parchment paper for easy cleanup.

Coat the pecans

  • Place pecans in a large mixing bowl.
    4 cups pecan halves
  • Pour the melted butter over the top.
    1/4 cup salted butter
    A white bowl filled with pecan halves sits next to a small saucepan containing melted butter on a cork trivet, all on a white surface.
  • Toss until all pecans are evenly coated.

Roast the pecans

  • Spread pecans in a single layer on the baking sheet.
    A baking sheet lined with parchment paper is covered with a single layer of roasted pecans.
  • Bake for 25 minutes, stirring halfway through so they roast evenly.
  • Pecans are ready when they smell toasty and look slightly darker.
    A baking sheet lined with parchment paper holds roasted pecans. In front are a small bowl of salt, a bowl of mixed spices, and a measuring spoon.

Season and cool

  • Remove pecans from the oven.
  • Sprinkle with kosher salt and cayenne pepper (if using) while still warm. Toss to coat. Pro tip: I like to use a small sifter to spread the cayenne pepper lightly and evenly.
    1 tablespoon kosher salt, 1/2 teaspoon cayenne pepper
  • Let cool completely before serving.

Notes

Storage and Reheating
  • Room Temperature: Store in an airtight container for up to 1 week. No reheating is necessary, but if you prefer them warm, place on a baking sheet and heat in a 300°F oven for 3 to 4 minutes.
  • Fridge: Keep sealed up to 3 weeks. When ready to enjoy, spread pecans on a baking sheet and reheat in a 300°F oven for 5 minutes until crisp and fragrant.
  • Freezer: Store in a freezer-safe bag for up to 3 months. Thaw at room temperature, then reheat on a baking sheet in a 300°F oven for 6 to 7 minutes to restore crunch.
  • Make Ahead: Make these a day or two before company or gifting. Cool completely and store in an airtight container.

Nutrition

Serving: 1g | Calories: 214kcal | Carbohydrates: 4g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 459mg | Potassium: 114mg | Fiber: 3g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1mg
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