The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

The Local Palate
Search
Newsletter
Nuts / 12.16.12 / by Ben McC. Moise

Roasted Pecans

Advertisement
Roasted Pecans
Photo by Marni Rothschild Durlach

Yields
4 cups

from Ben Moïse, Charleston, SC

Ingredients

4 cups of pecan halves

¾ stick of unsalted butter, melted

½ cup sugar

1 tablespoon salt

Directions

  1. Stir all ingredients together and spread on a large baking pan.
  2. Cook at 325 degrees for about 15−20 minutes or until browned and butter is all absorbed.
Print Recipe

Recommendations for You

Roasted Sunchokes + Brussels Sprouts with Bacon, Toasted Pecans + Maple Syrup Roasted Sunchokes + Brussels Sprouts with Bacon, Toasted Pecans + Maple Syrup Rosemary Roasted Pecans Rosemary Roasted Pecans Honey-Glazed Duck Breast with Roasted Stayman Apples, Sweet Potato Purée, Swiss Chard, Fog Shiitakes, Candied Pecans, and Orange Marmalade-Star Anise Sauce Honey-Glazed Duck Breast with Roasted Stayman Apples, Sweet Potato Purée, Swiss Chard, Fog Shiitakes, Candied Pecans, and Orange Marmalade-Star Anise Sauce Roasted Brussels Sprouts with Pancetta, Balsamic, and Pecans Roasted Brussels Sprouts with Pancetta, Balsamic, and Pecans