Oven-Roasted Salted Pecans (Easy Buttery Recipe)
These oven-roasted salted pecans make a delicious snack and are perfect for gifting! Raw pecans are tossed in melted butter and kosher salt, then slow-roasted until golden and toasty. The salt brings out their natural sweetness, and the low oven temperature gives them a rich, even crunch.
They’re great on their own, but you can also sprinkle them over salads, desserts, and more. They make a wonderful addition to any holiday spread, an easy edible gift for friends and family, and a tasty alternative to salted peanuts for your next game night.
Pecans are a true Southern staple. The pecan tree is the state tree of Texas, and Albany, Georgia, calls itself the pecan capital of the world. And pretty much every Southerner has had at least one slice of pecan pie!
Pecans also naturally contain 19 vitamins and minerals, plus antioxidants, and a one-ounce serving provides about 10% of the recommended daily fiber.
Ingredients
For this remarkably easy buttered pecans recipe, you need the following basic ingredients:
- 5 cups raw pecan halves (about 1¼ pounds)
- 5 tablespoons unsalted butter, melted
- 2 teaspoons kosher salt
How To Make Oven-Roasted Salted Pecans
- Preheat the oven to 250°F.
- Spread the pecans on a rimmed baking sheet. Drizzle with the melted butter, sprinkle with the salt, and toss well.
- Bake for about 1 hour, stirring every 15 to 20 minutes, until the pecans are golden brown and lightly toasted. Keep an eye on them near the end, and remove them from the oven as soon as they start to darken.
- Let the pecans cool completely on the baking sheet before storing.
When making them, be sure to stir them periodically and remove them from the oven when they start to darken.
If you’re nuts about pecans, don’t miss my Cheeseball with Bacon and Pecans for a savory party favorite, Sweet Potato Casserole with Pecans for a holiday classic, and Pumpkin Crunch Cake when you’re craving something sweet. For more pecan treats, try my Southern Pecan Pralines, Toasted Pecan Cookies, or a classic Pecan Pie.
Oven-Roasted Salted Pecans
Ingredients
Method
- Preheat oven to 250°F.
- Spread pecans on a rimmed baking sheet. Drizzle with butter and salt; toss well.
- Bake about 1 hour, stirring occasionally, until lightly toasted.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Tips and Notes
- Toss in a bowl: It’s easier to coat the pecans evenly if you toss them with the butter and salt in a large mixing bowl, then spread them on the baking sheet.
- Don’t crowd the pan: Spread the pecans in a single layer. If you’re doubling the recipe, use two baking sheets so they roast evenly.
- Parchment is optional: You can line the baking sheet with parchment paper for easier cleanup, but it isn’t necessary.
- Taste while warm: If you like them saltier, sprinkle on a little more salt while the pecans are still warm so it sticks.
- Make it a gift: Pack the cooled pecans in a Mason jar and top it with a bow for an easy, delicious homemade gift.
How to Store Roasted Pecans
Let the pecans cool completely, then store them in an airtight container at room temperature for up to 1 to 2 weeks. In hot, humid weather, or for longer storage, keep them in the refrigerator for up to 1 month or in the freezer for up to 3 months.
FAQs
Yes! Any raw pecans will work, whether they’re store-bought or picked up off the ground. Just be sure they’re raw (not already roasted or salted).
Yes, but pieces roast faster than halves, so start checking them after about 40 minutes.
A low oven temperature toasts the pecans evenly all the way through without scorching the outside, and it gives the butter time to soak in.
Mississippi Hometown Cookbook
This recipe for Oven-Roasted Pecans is one of the many tempting recipes in Mississippi Hometown Cookbook by Sheila Simmons and Kent Whitaker. The cookbook is a collection of mouthwatering recipes from around the Magnolia state. From breakfast to dessert, there are recipes to please even the pickiest of palates.
The Mississippi Hometown Cookbook celebrates the heart and soul of Southern cooking through ten mouthwatering chapters, from appetizers and breads to hearty main dishes and indulgent desserts. Each section is filled with tried-and-true favorites, along with personal stories and charming tidbits about Mississippi’s food festivals and hometown traditions.
You’ll find recipes that capture the state’s flavor and spirit—like Watermelon Salsa, Fried Green Tomatoes, Crawfish Étouffée, and Mississippi Mud Pie—plus plenty of comfort food classics, including Bacon Tomato Gravy, Bread Pudding with Whiskey Sauce, and Dixie Fried Chicken. Every page feels like a warm invitation to pull up a chair, grab a fork, and savor a true taste of Mississippi.
Look for it at your local bookstore or at Amazon.com.
Last Bite
Salty, crunchy, and downright delicious, these pecans are hard to resist! If you make them, leave a star rating (it helps other cooks find the recipe) and tell me in the comments your favorite way to enjoy them: solo snacking or sprinkled on something sweet?
They came out perfectly. Will definitely make again!
So happy to hear that! Happy Holidays!
I was wondering, since this has butter on it should it be kept refrigerated in hot humid temp? I love, love salted pecans and i just have to try this.
I cannot answer this from an authoritarian point of view, but I haven’t had any issues. There are a lot of things made with butter that we leave out. (I even leave salted butter out on my counter!)
Is this recipe for store bought pecans? Thanks
Any raw pecans will work, whether store-bought or picked up off the ground.