Party Pecans
Prep time: < 5 minutes
Cook time: 3-5 minutes
Cook time: 3-5 minutes
Ingredients
Preheat the oil in a medium-sized skillet over low heat, just until hot. While the oil is preheating, combine the salts. Then, add the pecans to the skillet and increase heat to medium, cooking the nuts for 3 to 5 minutes, or until browned. Be careful during this step–the pecans have a tendency to go from, “Umm, are these ready?” to “Oh, crap! They were ready but now they’re burnt!” quite quickly.
Once browned and the yummy aroma of toasting pecans has permeated the kitchen, pour the cooked nuts onto a cookie sheet lined with paper towels. Sprinkle the seasoning over the still warm pecans, toss to evenly coat, and enjoy.
We used to leave them out in a bowl on the counter, but when they mysteriously disappeared in a day or two, we decided to keep them in an air-tight plastic bag instead.
Note: You may find using the entire batch of seasoning makes the pecans too salty. Over time, we’ve reduced the amount we use by sprinkling the pecans with a little bit of the seasoning, tossing to coat before tasting them, and adding more as needed.
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- 1/4 cup cooking oil
- 1 lb raw pecans
- 1 tsp table or popcorn salt
- 2 tsp celery salt
- 1 tsp garlic salt
- Medium-sized skillet
- Paper towels
- Cookie sheet
Preheat the oil in a medium-sized skillet over low heat, just until hot. While the oil is preheating, combine the salts. Then, add the pecans to the skillet and increase heat to medium, cooking the nuts for 3 to 5 minutes, or until browned. Be careful during this step–the pecans have a tendency to go from, “Umm, are these ready?” to “Oh, crap! They were ready but now they’re burnt!” quite quickly.
Once browned and the yummy aroma of toasting pecans has permeated the kitchen, pour the cooked nuts onto a cookie sheet lined with paper towels. Sprinkle the seasoning over the still warm pecans, toss to evenly coat, and enjoy.
We used to leave them out in a bowl on the counter, but when they mysteriously disappeared in a day or two, we decided to keep them in an air-tight plastic bag instead.
Note: You may find using the entire batch of seasoning makes the pecans too salty. Over time, we’ve reduced the amount we use by sprinkling the pecans with a little bit of the seasoning, tossing to coat before tasting them, and adding more as needed.
< Back to Sides, Snacks, and Apps