Butter roasted pecans

    (41)
    1 hour 10 min

    This recipe makes plenty of addictive buttery pecans to snack on. Good for nibbles at parties. You need to use good quality salted butter.


    42 people made this

    Ingredients
    Serves: 12 

    • 250g (9 oz) salted butter, melted
    • 800g (1 3/4 lb) pecans
    • salt to taste

    Method
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 140 C / Gas mark 1.
    2. Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated.
    3. Arrange coated pecans in a single layer on one or two medium baking trays. Sprinkle with salt.
    4. Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (41)

    Reviews in English (36)

    by
    196

    I've been making these for years- only 4 stars, because the butter content is too high. Use 1 stick per 5 cups of pecans...melt the butter in a shallow glass dish in the oven. Stir in a dash of garlic powder. Add nuts, stir gently until coated. Remove to baking pan with a SLOTTED spoon, to remove excess butter. Bake & shake every 10 minutes until done to your taste. Enjoy!  -  27 Nov 2005  (Review from Allrecipes US | Canada)

    by
    98

    I thought these were great. I only had them in the oven about 25 minutes before they started looking like they were burning. My oven is off quite a bit though. Just peek at them every 10 minutes the first time you make them. My husband thought they were a little too rich to eat on their own, but is taking some to work to put on his salad. I might experiment with some additional seasonings next time. Garlic salt or parmesan would be great. Definitely a keeper.  -  08 Jul 2001  (Review from Allrecipes US | Canada)

    by
    88

    I made these last Christmas for myself and friends. They were delicious and easy - I do suggest that you keep an eye on them in order to keep them from getting overdone.  -  02 Aug 2002  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 4 collections