Family get-togethers at Christmas in the South, y’all, are FUN! Food, relatives, friends, more food…well, you get the picture. This year will be no different, and I’ve begun preparing snack foods, as you’ve seen recently with Raspberry Almond Cookies and Sweet and Salty Holiday Treats . And my family has begun the eating!
Mom started roasting pecans many years ago, and we all (especially the men) LOVE them. They are addictive, too. After we moved to The Land of Making Do, I started roasting them for sharing with friends at Christmas. Among others, HH has been caught sneaking into the gift stash. Don’t blame him, y’all! He didn’t know they weren’t for him. (That’s his story, anyway.)
It’s tradition to have roasted, salted pecans on hand for Christmas. I dare not deviate, so let’s get started. So, easy, y’all!
I turn the oven to 250°. In my 12″ cast-iron skillet, I melt 3 Tbsp. unsalted real butter – always my preference these days. If you don’t have cast-iron, that’s fine. Just needs to be oven-proof. Melt the butter the easy way – put it in the preheating oven.
Remove pan from oven and add 2 pounds of whole pecan halves; fold the butter all around them. I roast 2 pounds per batch, ’cause they go quick! Sprinkle 2 tsp. of salt over pecans (or to taste) and fold all together so the salt sticks to the buttered pecan halves.
Bake for an hour, removing from oven to stir every 15 minutes. I always test them near the end to be sure the pecans are crunchy but still have a little “chew”. Usually, an hour is just right. Pour them out on paper towels to cool.
If the family doesn’t find them, you’ll have some for later and more to bag up for gifting.
Here’s the recipe to quickly print and share.
- 3 Tablespoons butter
- 2-3 teaspoons salt
- 2 pounds pecan halves
- Melt butter in large iron skillet or 9 x 13" pan. Stir pecans and salt thoroughly with butter and bake 250 degrees for one hour. Stir pecans every 15 minutes.