I like to make a big batch of these and keep them sealed in a container, ready to be used in recipes or sprinkled on caramel pecan sundaes. They will stay fresh in a sealed container at room temperature for two weeks or sealed in a plastic bag and frozen for two months.
Place the pecans on a baking pan and toast for 8 minutes.
Remove from oven and immediately stir in salt and butter on the hot pan, coating the pecans. Add more salt to taste, if desired. Set aside and cool completely. This recipe can be doubled or tripled.
Tips From Eileen
This recipe works well for other baking nuts, such as walnuts, almonds and hazelnuts.
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