For the holidays, Vivian Howard, chef at Chef & the Farmer in Kinston, NC, makes her mom’s salt-and-butter-roasted pecans. "We share them with special customers, my kids’ teachers, and friends. Plus, I keep a few tins in the car for moments when I feel like I should have a gift for someone and I don’t." The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.
Recipe information
Yield
Makes about 2 cups
Ingredients
2
3
⅛
1
1
Preparation
Step 1
Preheat oven to 350°. Toss pecans, butter, nutmeg, and ½ tsp. salt on a rimmed baking sheet to coat. Bake, tossing once, until deepened in color and fragrant, 8–10 minutes. Remove from oven and toss with orange zest and remaining ½ tsp. salt. Let cool before eating all of them.
Step 2
Do Ahead: Pecans can be made 3 days ahead. Store airtight at room temperature.
Leave a Review
Reviews (7)
Back to TopI used the zest from caviar limes (aka “finger limes”) and then squeezed the them onto the nuts (maybe 1/2” of a lime per 1/4 cup serving of nuts). The “citrus pearls” gave a nice little zing as they burst while chewing.
Just Jeff
Columbus, Ohio, USA
1/16/2021
My experience is to add butter gradually and bake on lower heat. Anticipation makes them taste even better!!!
Elliotte
Georgia
7/29/2020
This recipe might have some errors: in the cookbook it calls for 2tbs melted butter and roasting for 11 minute (halves) 10 minutes (pieces). I have made these many times over using those times and they turn out great. (This might explain problem below).
Anonymous
nc
11/21/2018
These came out really wet, like sitting in a pool of melted butter. Are they supposed to be this wet? Nuts are just soggy. Going to try again with less butter.
NYC
12/23/2017