Pecan is a word from the Algonquin Indians that loosely translates as "all nuts requiring a stone to crack." Pecans, like most nuts, are high in healthy monounsaturated fats which are thought to lower bad cholesterol and reduce heart disease risk. One way of preparing pecans for eating as a snack or a garnish or to add into baked goods like breads or cakes is to lightly roast them on the stove top.
Things You'll Need
- Non-stick pan
- Plate or bowl
Heat a non-stick pan or skillet on medium to high heat on a stove. Allow it to get very hot, then reduce the heat a little before adding the nuts.
Place pecans in the prepared skillet and begin to toss them immediately to keep from scorching them. If they rest too long on one spot, they are likely to burn.
Toss until the pecans begin to brown and smell toasty. This usually only takes one or two minutes.
Remove the nuts from the pan as soon as they are done. Place them in a bowl or on a plate to cool.
Tips & Warnings
- You can chop the nuts prior to or after roasting them. It is a matter of personal preference. Chopped nuts will have a more roasted flavor as there is more exposed surface area.
- You can also use butter, oil or cooking spray for added flavor or to help seasonings adhere. Coat the nuts with a little oil or melted butter prior to placing them in the pan.
- Never leave pecans unattended while roasting. They burn extremely quickly.
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