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Recipes
December 2017

Salt-and-Butter-Roasted Pecans

By Vivian Howard

3.8

(7)

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Peden + Munk

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

cups pecan halves

3

tablespoons unsalted butter, melted

⅛

teaspoon freshly grated nutmeg

1

teaspoon kosher salt, divided

1

teaspoon finely grated orange zest

Need to make a substitution?

Preparation

  1. 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.

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