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Is there a secret to toasting pecans?

barb_roselover_in

16 years ago

I love toasted pecans around the holidays. I tried this before and messed up. Either the skillet was too hot or I left them in too long or something. I do like them salted also so maybe that was it. Has anybody got any hints, fellow cooking forum members? Thanks-Barb

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Comments (8)

claire_de_luna
16 years ago
I have toasted nuts in a skillet and in the oven. I prefer to put them in the oven, on 350 degrees, for about 7-10 minutes. Sometimes I use convection (for less time), and other times just bake. If there's a ''secret'', I think it would be to pull them out the second you start smelling them, as that means they're done!
beachlily z9a
16 years ago
Yes, I toast pecans in the convection oven--325 degrees for 10 minutes. Come out perfect every time!
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I use a 375-degree F oven (they aren't picky, the oven can be anywhere between 350-425) and toast pecans for about 7-minutes (5 minutes for a hot oven and 10 minutes for a cooler oven). Just lay in a single layer in a cast iron fry pan or on a baking sheet or pizza pan. When I use a cookie sheet or a pizza pan I like to line it with a sheet of parchment paper, and then use it to "funnel" the nuts off the baking sheet. The wonderful odor and the nice golden brown color are your cues they are done. Stir them a couple times. Set a timer if you tend to wander off like I do...:-) I have to wear a Polder timer on a lanyard around my neck (a multi-tasker who tends to do too many things at once). The link below will give you a good variety of ways to toast pecans and other goodies. If you've never toasted your oatmeal before, it's wonderful to use in baked goods or making your morning cereal -- that's another experience you should indulge yourself in. Very YUMMY! Try Martha Stewarts oatmeal recipe: http://www.marthastewart.com/recipe/toasted-oatmeal -Grainlady Here is a link that might be useful: 4 Ways To Toast...
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marlingardener
16 years ago
Much easier to toast pecans in the oven (and I ought to know because Texas is the pecan state--we're nuts!). I spread the pecans on a cookie sheet and put them in a 350 oven until they look right (brown, not black, and with an aroma, not smell!). If you want to salt them, do it as soon as they come out, because much of the natural oil in the nut meat will still be on the surface, and let the salt stick.
mara_2008
16 years ago
I ought to know because Texas is the pecan state--we're nuts!

LOL! Ever since dear hubby was transferred to Georgia a few years ago, I've had the distinct impression this is the pecan state. ;-)

Every where we go across the state, it seems there are pecan groves -- sometimes miles and miles of them on both sides of a highway. They remind me of the miles and miles of orange groves in central Florida.
dirtgirl07
16 years ago
I found a cheater version of toasting the pecans for my streusal toppings - just run it under the broiler for a very few minutes. Works like a charm. Otherwise, I do them both ways and, yes, the secret is the aroma - once you smell them they're on the brink of burning.

Mara, you're right about the pecan trees. We may be the peach state, but mostly what you see are pecan groves.
kathleenca
16 years ago
My secret, whether in a pan or the oven is to NOT walk away. If I do, they're history. If I don't they take FOREVER, but at least don't burn. :)
gellchom
16 years ago
I, too, prefer the oven (usually the toaster oven) to toast nuts, and I heartily agree with kathleenca that the most important thing is NOT to walk away. I almost always burned them when I did. My new toaster oven automatically turns off, which helps.

Take them out a bit before they are as done as you wanted. They will keep getting a bit browner, like pie crust does. Likewise, if I think they are as dark as I want them, I dump them off the pan as fast as I can.
barb_roselover_in
Original Author
16 years ago
Thanks everybody. That's exactly what I have done. I walked away. I always have more than one project going at once. God bless and Merry Christmas. May you all have a happy 2010. - Barb

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