Crispy Pecans Recipe
Each fall when it is the pecan harvesting season I find myself refining the crispy pecan recipe. The one I now use and recommend is much easier to do and has better results than those listed in past years. This recipe also works with other nuts (we sometimes make almonds this way), but pecans are hard to beat. My favorite mix is walnuts and pecans 50/50.
The salt I normally use is Redman Sea Salt.
Season the nuts prior to roasting. I’m using a stainless steel skillet more these days. Heavy metal contamination may not be a problem but it is. concern for some people.
I used to soak the nuts in water for a while first but they don’t cook up as crispy- so I don’t do it anymore.
For the best outcome use good quality ingredients
Ingredients:
• 4 cups of pecan halves, other nuts or a mix of nuts.
• 3 Tbs butter
• 3 Tbs Worcestershire-type sauce. My favorite is Organic Coco Aminos
• 1 tsp sea salt
• 1 tsp powdered cinnamon
• ¼ tsp garlic powder
• ¼ tsp cayenne powder
• Dash of Tabasco (optional)
A favorite ingredient in the pecan seasoning is the Coco Aminos Marinade. There are other good similar products out there now.
Instructions:
• Melt butter in a heavy skillet
• Add the amendments, cook on low heat and stir till smooth
• Add pecans and stir thoroughly
• Spread nuts on a stainless steel baking sheet or tray
• Coating the sheet with butter or other oil is unnecessary.
• Turning the pecans occasionally is helpful
• Bake in oven at 150 – 170 degrees for 4-5 hours (+ or –) till pecans are crispy
Logan helping with this year’s batch of Crispy Pecans
Store the finished product in glass and enjoy a delicious and healthy treat often. These improved nuts not only taste better but are also more digestible and better for you. Enjoy some soon and treat your friends and family to an unusual snack.
Almonds are also good when prepared with this recipe