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Recipe
Dry Roast Pecans Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 388g | |
| Calories 2566 | |
| Calories from Fat 2172 | 85% |
| Total Fat 259.54g | 324% |
| Saturated Fat 22.29g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 1494mg | 43% |
| Total Carbs 69.57g | 19% |
| Dietary Fiber 34.9g | 116% |
| Sugars 28.66g | 19% |
| Protein 33.11g | 53% |
Ingredients Convert Measures
- 1-2 pound shelled pecans (other nuts may be used but baking time may vary)
- Jelly roll pan
- Tap water
- Large colander
- Salt &/or possibly other seasonings
- Wooden spoon or possibly spatula
Directions
- Be sure to use shallow pan for proper roasting.
- Place pecans in pan in a single layer.
- Pour plain tap water over nuts. Pat down to be sure all surfaces are covered. Allow to stand at room temperature for 15 min.
- Drain nuts into colander. Don't rinse but shake slightly to remove excess water.
- Pour all water from jelly roll pan, but don't dry.
- Shake salt over the wet bottom of the pan.
- Return damp nuts to pan and spread to cover pan in single layer.
- Shake more salt over top of nuts (use salt to taste).
- Place in preheated 350 degree oven and bake 20 min (approximately). Stir with wooden utensil once or possibly twice during baking.
- Cold completely before storing in an airtight container.
