Learn How to Toast Pecans using 2 easy methods: in the oven and on the stove. Toasting pecans enhances their buttery flavor and makes them perfectly crispy. Enjoy roasted pecans as a rich snack, delicious salad topping, and are a great addition to baked goods like pecan pie.
Our easy roasted pecans recipe teaches you how to roast pecans on the stove top or in the oven. Both ways require minimal effort and result in perfectly toasty pecans. We add a little olive oil and salt to make the nuts extra flavorful.
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About Toasted Pecans
- Taste - Roasting the pecans amplifies their decadent flavor.
- Texture - The roasted nuts are hearty and crunchy.
- Effort - Toasting pecans is simple. All you need to do is throw the nuts in a pan or in the oven.
- Time - It takes just a few minutes to roast them.
Ingredients
- Raw pecans - Pecans have a natural buttery and sweet flavor.
- Olive oil - Olive oil is a delicious fat to cook the pecans in.
- Salt or kosher salt - Salt accentuates the rich flavor of the pecans.
See recipe card for quantities.
Substitutions and Variations
- Nuts - We also love toasted hazelnuts and walnuts.
- Herbs - Add Italian seasoning, pepper, or some of our favorite blends (use code PANTRY for discount).
- Sweet - Drizzle the pecans with maple syrup or add brown sugar or cinnamon to make these pecans extra sweet.
- Chocolate dipped pecans - Dip these pecans in chocolate for an extra sweet treat.
- Spicy - Enjoy the pecans with some cayenne pepper or chili powder for a spicy snack.
Instructions
Stovetop Instructions
- Mix ingredients - In a large mixing bowl, add pecans, olive oil, and salt. If you’d like to add dried herbs or seasoning, add it at this time. Use a silicone spatula to gently mix and coat the pecans with oil.
- Cook in skillet - Heat a large skillet over medium heat. Add the pecans to the hot skillet and toast in a single layer. Do not overcrowd the pan. Cook the pecans and stir frequently. Keep a close eye to ensure the pecans do not burn. Cook until lightly browned and toasted, about 3-5 minutes.
- Cool and season - Transfer to a plate in a single layer to cool and become crunchy. Season the pecans with sea salt if desired and enjoy or store for future use. Chop or use whole as desired.
Oven Instructions
- Prepare oven and baking sheet - Heat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- Mix ingredients - In a large mixing bowl, toss pecans, olive oil, and salt. If you’d like to add dried herbs or seasoning, add it at this time. Use a silicone spatula to gently mix and coat the pecans with oil. (Photos 1 and 2)
- Bake pecans - Transfer the pecans to the baking sheet and spread into a single layer. Avoid crowding so the pecans can cook evenly. Place in the oven on the middle rack and bake for about 5-7 minutes, stirring and spreading into a single layer halfway through. (Photo 3)
- Cool and season - Remove the tray from the oven and allow to cool for a few minutes. Taste one and season with additional salt and seasonings if desired. Chop or use whole as desired. (Photo 4)
Pro tip: Be sure to spread your pecans into a single layer so they cook evenly.
Storage
Store leftover toasted pecans in an air-tight container in the refrigerator for up to 2 weeks for best results. You can also freeze them in a freezer bag for up to 3 months.
Cooking Tips
- If you are cooking the pecans on the stovetop, occasionally stir them to ensure they don't burn.
- Keep an eye on the pecans while they cook, they can burn easily.
Recipe FAQs
You can toast them on the stovetop or roast them in the stove to achieve the same tasty result, it just depends on your preference.
Yes, roasted pecans are still healthy. In general, both raw and roasted nuts all contain very similar amounts of calories, carbs, fat, and protein.
Pecans may not be crunchy if they are overcrowded and don't have the opportunity to dry and get crispy.
Yes, if you don't mind the extra time and effort. Toasting the pecans brings out more pecan flavor and crunch.
If you plan to chop the pecans, it is best to chop them after. Whole pecans are less likely to burn than chopped pecans.
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How to Toast Pecans
Equipment
- 1 spatula
Ingredients
- 1 cup raw pecans
- 2 teaspoon olive oil
- ¾ teaspoon sea salt or kosher salt
Instructions
Stovetop Instructions
- Mix ingredients - In a large mixing bowl, add pecans, olive oil, and salt. If you’d like to add dried herbs or seasoning, add it at this time. Use a silicone spatula to gently mix and coat the pecans with oil.1 cup raw pecans, 2 teaspoon olive oil, ¾ teaspoon sea salt or kosher salt
- Cook in skillet - Heat a large skillet over medium heat. Add the pecans to the hot skillet and toast in a single layer. Do not overcrowd the pan. Cook the pecans and stir frequently. Keep a close eye to ensure the pecans do not burn. Cook until lightly browned and toasted, about 3-5 minutes.
- Cool and season - Transfer to a plate in a single layer to cool and become crunchy. Season the pecans with sea salt if desired and enjoy or store for future use. Chop or use whole as desired.
Oven Instructions
- Prepare oven and baking sheet - Heat the oven to 350°F and line a baking sheet with parchment paper.
- Mix ingredients - In a large mixing bowl, add pecans, olive oil, and salt. If you’d like to add dried herbs or seasoning, add it at this time. Use a silicone spatula to gently mix and coat the pecans with oil.1 cup raw pecans, 2 teaspoon olive oil, ¾ teaspoon sea salt or kosher salt
- Bake pecans - Transfer the pecans to the baking sheet and spread into a single layer. Avoid crowding so the pecans can cook evenly. Place in the oven on the middle rack and bake for about 5-7 minutes, stirring and spreading into a single layer halfway through.
- Cool and season - Remove the tray from the oven and allow to cool for a few minutes. Taste one and season with additional salt and seasonings if desired. Chop or use whole as desired.
Notes
- Always cook pecans in a single layer to ensure they cook evenly.
- If you are cooking the pecans on the stovetop, occasionally stir them so they don't burn.
- Keep an eye on the pecans while they cook, they can burn easily.
- Refrigerate leftover toasted pecans in an air-tight container for up to 2 weeks for best results. You can also freeze them in a freezer bag for up to 3 months.
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