3 Ways to Toast Pecans So You Never Burn Them Again

Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini

As you sprint from oven to stove to freezer on Thanksgiving, multiple timers blaring, you may whisper to yourself: “Do I really need to toast the pecans for my pecan pie like the recipe calls for?” Such a finicky step in the scheme of things, right? We’ll put it this way: Your pie (and other pecan-forward desserts) will benefit from toasted nuts, but it probably won’t fail in their absence.

“Toasting pecans takes the nuts from slightly chalky to deeply nutty, buttery, and snappy.” says senior test kitchen editor and pastry connoisseur Jesse Szewczyk.“ For pecan pie in particular, toasting “makes a huge difference,” he adds, “lending the nuts a browned flavor that pairs nicely with all of the sweetness.” And since the nuts are the main flavor of the pie, “you want to make sure they get their best chance to shine.”

The same logic follows for pecan cookies and cakes strewn with pecans. When you fold nuts into a batter or dough, “the batter shields the nuts from the direct heat of the oven,” Jesse says. By the time a cookie is done baking, any raw nuts folded into the dough won’t be fully toasted. Hence, the case for pre-toasting nuts outside the pie arena too.

We rounded up a few easy methods our cooking editors use to toast pecans. Making oven-roasted pecans is the most hands-free, though there’s the risk of forgetting the nuts or checking on them too late. Stovetop-toasted pecans are quick, but you must monitor them constantly. And finally, the microwave method relies on the power of wattage for lightning-fast crunch and robust flavor. Which one you choose is at your discretion—a matter of how much time you’re working with.

Toasting pecans in the oven

Jesse prefers the oven method to get the job done. To do as he does, preheat the oven to 350°, scatter pecan halves in a single layer on a rimmed baking sheet (no need for parchment paper), and bake for 12–16 minutes, until darkened in color and very fragrant, stirring them halfway through to encourage even toasting. Pecan halves, rather than chopped or slivered ones, toast most evenly; if you use smaller pieces, start checking for doneness at the 8-minute mark.

Toasting pecans on the stovetop

Social media contributor Elise Portale finds that toasting raw nuts in a skillet gives her “ultimate control” over the outcome. She puts them in a cold, dry skillet (no melted butter or oil needed) over a low flame, shaking the pan often. The cooking time is roughly 7–10 minutes, but Elise says most of that time is spent waiting for the pan to heat up. “The actual toasting takes a minute or two at most.” She also advises using your eyes and nose to discern readiness. “I know they're done when they smell toasty and a little sweet, and their color has darkened just a tad—I err on the side of under-toasted since pecans can get really bitter if they burn,” she says. Toasting nuts to spoon over pancakes or ice cream? Riff on the stovetop method with brown-butter-toasted nuts.

Toasting pecans in the microwave

Senior service editor Kelsey Jane Youngman also considers herself a proud member of Team Toast Your Pecans, particularly where pie is involved. “Golden brown, crunchy, toasty pecans are a must for pecan pie (and honestly, for eating out of hand too).”

“Raw pecans don’t develop as much color, nutty flavor, or texture while suspended in a syrupy filling as the pie bakes,” Kelsey says.

Kelsey is partial to toasting nuts in the microwave—life-changing wisdom she learned from cookbook author J. Kenji López-Alt via Serious Eats. It affords her more control and consistency than the oven or stovetop (with minimal prep time to boot). “I simply toss ½ tsp. of vegetable oil per 1 cup of pecans in the pie plate I’m going to use anyway, and microwave them in 1-minute increments, stirring the nuts in between, until evenly toasted and gorgeously golden.” A microwave-safe plate also works as a toasting vessel.

Once the toasted nuts have reached room temperature, use them however you like and store any extras in an airtight container for future pecan recipes.

Put them to use in our favorite pecan pie

Gourmet’s Southern-style pecan pie is beloved for a reason. To put it in the words of one commenter: “Simple, delicious, hard to mess up.” It has all the things a good pecan pie should, like a buttery crust and gooey filling. It’s virtually perfect as written, but toast your pecans before baking, and you’ll bask in pie glory for all Thanksgiving dinners to come.

And spread the love

Don’t stop at pie. Once you get the toasting party started, put your toasted pecan method of choice into regular practice. Lucky for you, our best pecan recipes are teed up right here, like chewy cookies, silky fudge, loaf cakes, puddings, waffles, and more. We’ve got festive casseroles and appetizers there too, all of which only level up with a quick toast.

Classic Pecan Pie

Originally Appeared on Epicurious