I get a big box of "out of the yard" pecans every winter from a friend in Texas. I freeze them in the shell (vacuum sealed). I like toasting/roasting them just before I use them in cooking.

Oh, yes, pecans are great cat toys!

I shell them first, then put them in freezer bags and then put the bags inside a paper grocery bag. I have kept them as long as three years that way. I never roast them at all.

I never, never roast pecans, either. And don't think it would be advisable if you plan on using them for baking. They would end up being double roasted. I shield the tops of my pecan pies with aluminum foil when baking to keep the nuts from getting too roasted & that's starting with raw pecans.

I do them raw...but then that's how I use them.

Never heard of roasted pecans....toasted...candied....glazed but never roasted.
I vote for shelling out as many as you have the patience to shell....and freeze them....then work on eating the rest.
Linda C

I agree, I'd skip the roasting step, although I often roast/toast pecans before I use them in baked goods.

I'd just shell them and freeze them, and deal with them as I wanted them for use.

Annie

I'll add one more possibility. I soak and dehydrate nuts, including pecans. This process not only makes the nuts more nutritious and easier to digest, but they will keep longer in storage if you use this method. The soaking allows the nuts to germinate (sprout), which increases the available nutrition. The salt in the soaking water activates enzymes that neutralize enzyme inhibitors, which makes nuts hard to digest.

Crispy Pecans

(source: Nourishing Traditions)

Yield: 4 cups

4 c. pecan halves
2 t. sea salt
filtered water

The buttery flavor of pecans is enhanced by soaking and slow oven drying. Mix pecans with salt and filtered water (to cover plus 1-inch) and leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread pecans on a stainless steel baking pan and place in a warm oven (no more than 150-degrees F) for 12-24 hours, turning occasionally, until completely dry and crisp. Store in an airtight container.

Grainlady note: I use a dehydrator, instead of an oven, for this process - between 125 and 135 degrees F. I fill canning jars with the dried nuts after they come to room temperature. Using a FoodSaver jar sealer, I vacuum seal the canning lid onto the jar for oxygen-free storage. I store mine in our food storage room in the basement, which is dark and cool.

Walnuts are the exception... Walnuts contain large amounts of triple unsaturated linolenic acid and are more susceptible to rancidity. After I soak and dehydrate walnuts, I vacuum-seal them in bags and keep them in the freezer.

-Grainlady

I buy pecans on sale, and keep the packages in the freezer. I use them as needed straight out of the freezer.

What's wrong with roasting pecans?

Sally

I like pecans too...just roasted some yesterday. Maybe called the same as toasting? 350 oven for about ten minutes. I like what it does to the texture!
Never pop one into your mouth when right out of the oven....the oil in the nut will have become very hot!

Also like to roast them after I coat them in beaten egg white and then toss into some spice mixture...could be sweet or savory. Lots of recipes out there for roasted or toasted nuts!

We have several Pecan orchards near us, so I buy a 20# bag every Fall. After shelling them, I seal them in small bags with the FoodSaver and freeze them until needed.

I do as Grainlady suggest.

I love those crispy nuts, and no tummy woes. I keep pecans in canning jars on the shelf and walnuts in the freezer..but I have found that once soaked and dehydrated, the walnuts last a good while in a container out of the freezer too..I just don't use them as fast as pecans.

I have always roasted my pecans. I like the taste better and they will keep longer in the freezer. 10 minutes at 350 on a cookie sheet thinly but covering the sheet. My dad was a chef and told me a long time ago that it kills most the bacteria that is naturally in the pecan and helps it to stay fresh in the freezer. I usually buy 100 ponds every 3 to 4r years. This will yield 40 to 60 ponds .Also buy your pecans early in the season for a better oil content.

I always toast them after freezing. A quick toasting really enhances flavor.