How to Toast Pecans: 3 Methods for Toasting Pecans

Toasted pecans are raw pecans cooked in the oven, on the stove, or in the microwave until golden brown, crunchy, and fragrant. There are a few reasons to toast pecans. The cooking method brings out a nutty, roasted flavor that is more pronounced than raw pecans. Additionally, toasted pecans are crunchier than raw nuts—toasting helps release natural oils that almost fry the nuts, producing a crispy texture.

One cup of pecan halves contains 13.8 grams of carbohydrates, 40.4 grams of monounsaturated fat, 6.2 grams of saturated fat, 406 milligrams of potassium, 2.97 micrograms of vitamin A, and 1.09 milligrams of vitamin C. Learn more about pecan nutrition.

When it comes to toasting pecans, there are a few options. Determining which suits your needs will depend on the equipment and time you have.

1. 1. Microwave method: Place pecans or pecan halves in a single layer on a microwave-safe plate. Microwave the pecans in one-minute intervals until golden brown and toasted. The pecans are ready when they smell fragrant. Like any toasting process, keep a close eye on the nuts, as microwaves vary in strength. If you need to toast a large number of nuts, microwave them in batches to keep the nuts in a single layer.
2. 2. Oven method: Preheat the oven to 350 degrees Fahrenheit. Arrange the pecans in a single layer on a rimmed baking sheet. There is no need to line the baking sheet with parchment paper, but it won’t inhibit the toasting if you would like to do so. Place the nuts in the oven and toast for about five minutes. After five minutes, give the pan a little shake to toss the pecans. Toss the pecans every three minutes until they’re golden brown, crispy, and smell like toasted nuts, about fifteen minutes total.
3. 3. Stovetop method: Heat a dry skillet on the stovetop over low heat. Add the nuts to the pan and lay them out as flat as possible. Let the nuts sit in the pan for about ten seconds, then give them a good toss. Cook the nuts for another five minutes, stirring the whole time so that no part of the pecan is spending too long in direct contact with the pan. Stirring helps the pecans toast evenly.

Nuts go from toasted to burnt in seconds. Nuts that are already a darker color, like pecans, are especially difficult to monitor. Below are a few tips for toasting nuts:

1. 1. Avoid crowding the nuts. For all the nuts to toast evenly, keep them in a single layer. Piling the nuts on top of each other causes some to toast and burn, while others are still raw or just starting to toast. Having to pick out the toasted pecans and leave the untoasted ones complicates the process.
2. 2. Keep the temperature low. If you’re toasting pecans for the first time, keep the temperature of the oven or stovetop low to provide a greater margin of error. The slower the nuts toast, the more chances you have to check on their progress. If a toasted pecans recipe calls for medium heat on the stovetop, reduce the heat to low.
3. 3. Rely on smell. It can be hard to tell when darker nuts like pecans have toasted because they already have a toasted color. When toasting pecans, rely on your sense of smell to determine doneness. Properly toasted nuts smell like the nut itself. Once you smell a nutty aroma, check on the nuts and check for color.
4. 4. Store the toasted pecans properly. Let the nuts cool to room temperature before storing. To retain as much of the crispy, crunchy texture as possible, blot off as much of the natural oil as possible with paper towels before storing. Any excess moisture in the nuts causes them to soften over time. Then, store the nuts in an airtight container or resealable bag. Toasted pecans keep at room temperature for up to two weeks.

Enjoy toasted pecans as a snack or add them to salads. Here are four more easy recipe ideas:

1. 1. Bar snack: Recreate the bowl of nuts served at bars for a gluten-free snack at home. Toss pecans with other toasted nuts, like hazelnuts, cashews, and almonds. Then, toss all the nuts in melted butter and seasonings, like garlic powder, onion powder, chili powder, or cayenne pepper. Top with flaky sea salt.
2. 2. Pecan pie: Pecan pie has a thick, almost caramel-like syrup surrounding the nuts, so to prevent the nuts from going soft, use toasted pecans to provide a natural barrier against moisture. Learn how to make homemade pecan pie filling.
3. 3. Pesto: A classic pesto uses toasted or raw pine nuts, but for a twist on a classic, use toasted pecans instead. Pecans have a stronger flavor than pine nuts, so not only do they add a nice consistency to the pesto, they impart flavor to the dip as well. Try Italian Chef Massimo Bottura’s recipe for basil mint pesto.
4. 4. Sweet potato casserole: Top sweet potato casserole, a popular side dish, with toasted nuts before adding the marshmallow topping. Both mashed sweet potatoes and marshmallows are soft, so the roasted pecans add crunch and the signature toasty flavor.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Gordon Ramsay, Yotam Ottolenghi, Dominique Ansel, and more.