Friday, January 26, 2018

Toasted Pecans - Recipe

I often use toasted pecans in salads, and they are always a hit! It's extra special that the pecans come from my own front yard (although that does entail tons of extra shelling work).

The original recipe for these toasted nuts can be found here. For your convenience I've also included it with my own notes below:

  • 1cup (or more) pecans, shelled
  • Organic extra virgin olive oil (EVOO)
  • light sprinkle of organic sea salt (optional)

  1. Preheat oven to 350°F.
  2. Toss pecans with a light drizzle of the EVOO on the baking sheet (covered in foil or parchment paper) or in a bowl.
  3. Place the pecans in a single layer on a baking sheet and bake for approximately 5 minutes.
  4. Watch them carefully as they are easily scorched. Remove as soon as you can smell them toasting.


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