Salted Slow Roasted Pecans


Makes 4 cups
30 minutes or less

These pecans can be served warmed or cooled. They will stay fresh in a tightly sealed glass jar for up to a week and can be eaten on their own or tossed into salads. 


Preheat oven to 120 degrees Celsius. Line rimmed baking sheet with parchment paper. Wash pecans in mesh strainer under running water. Shake out any excess water.

Toss together all ingredients in a large bowl. Spread in single layer on prepared baking sheet and bake 25-30 minutes or until pecans turn deep brown.

Transfer pecans to paper towels and season with more salt, if using.


Credit: Vegetarian Times



  • 4 C shelled raw unsalted pecans
  • 3 Tbsp vegetable oil
  • 1 Tbsp fine-grained salt, plus more to taste