#1,553 Roasted Pecans.

I’m going through a major pecan thing right now. In addition to the lemon thing. I’m not combining my things, just loving them separately. But equally. I’ve been making batches of my favorite snack that used to be reserved for Christmastime only since we visited an Indianola Pecan House in Jackson a couple weeks ago. You can buy them there, but they’re better at home. Typically, I’d use some of mama’s pecans from her freezer but their pecan trees have given precious little in the way of harvests the last couple years so those are off-limits except for mama’s famous pie. So here’s how you make a delicious snack that’s really fast and sort of healthy. I mean, healthier than eating a bag of chips or something.

Roasted Pecans


You need a big 1 lb. bag of pecan halves and a half a stick of light butter (I love Land O’Lakes). Or real butter. But never, ever, margarine. I repeat that in every single recipe, but it’s important, dangit. You need salt. That’s it.

Put your pecans in a bowl with a lid that has some room to shake em around.

Melt the butter in the microwave, pour over the pecans, generously shake some salt all over them. Put the lid on and shake shake shake it all together. You need more salt than you think, unless you don’t like salty stuff. In which case, do what you need to do. Put tin foil on a baking sheet with a lip around the edge, and spread the pecans evenly all over it. This will keep you from having to clean roasted butter off a baking sheet in 10 minutes.