Roasting a batch of pecans in the oven is a quick & easy process that actually saves you a lot of time when you want to add them to a dish. Just pull a few from the freezer and toss them in the dish.
*See Kitchen Notes for more information.
Preheat the oven to 325F.
Spread 1 pound of pecans into one layer on a sheet pan.
When the oven is up to temperature, place the sheet pan in the oven and set the timer for 7 minutes.
Remove the pecans from the oven and stir, flipping them over as much as possible. Return the pan to the oven.
After 5 minutes, you should be smelling roasted pecans. Remove and taste. If you want them to have a little more roasted flavor, return for another 5 minutes and taste again. Just be careful not to burn them.
Pour roasted pecans into a large bowl to cool and start another batch if you have more then 1 pound. While the pecans are cooling, stir frequently until all pecans have cooled.
One the pecans have cooled, pour into airtight bags. For immediate use, transfer a few into an airtight jar to have accessible. Mark and freeze the bags of roasted pecans.
When ready to use, remove the amount of pecans needed from the freezer bag about 15 minutes before needing them and return the rest to the freezer. Be sure to remove as much air as possible before sealing and returning to the freezer.
Use the frozen pecans within 6 months to prevent freezer burn.
Amount to roast - I usually roast 5 - 10 pounds on pecans, 2 pounds at a time - 1 pound per sheet pan, using 2 oven racks. I'll switch racks after the initial 7 minutes of roasting.
Amount of time to roast - Pecans can be roasted at oven temperatures from 275F to 350F. The higher the temperature, the shorter the roasting time. I personally prefer 325F because it allows better control of the time (i.e. without burning), and doesn't take as long as 275F.
Also, the time depends on how roasted you want the pecans to be - light, medium or dark. The timing in this process yields a medium to dark roast which is my preference.
Storing pecans - Always store pecans in an airtight container - a glass jar or heavy plastic bag. If you are not going to use them within a couple of weeks, then freeze them in an airtight freezer bag. Pecans have a high oil content; therefore, they can become rancid when improperly stored.
Recipe author: MJ of MJ's Kitchen