The Elegant Cook

M-J de Mesterton

Elegant Cook Notes

Pan-Roasted Pecans

Posted on November 24, 2013 at 4:30 PM

It seems that everyone adores pecans, either prepared in pastries or raw. The following recipe transforms this popular American nut into a simple, savoury canapé. I have been making these elegant, crispy pecans to accompany drinks at festive gatherings for two decades.

M-J's Pan-Roasted Party Pecans

In a large pan, melt two tablespoons of butter over medium heat. Add a half-teaspoon of seasoning salt. Pour into this mixture three tablespoons of Worcestershire sauce. If desired, sprinkle in some cayenne pepper to your taste. Mix. Into the pan, add your three or more cups of whole, raw pecans. Using a wooden spoon, stir these seasoned nuts frequently over a medium flame. Remove one, let it cool a minute, taste and adjust your seasonings accordingly. Continue to stir pecans, roasting them on both sides. When the pecans become a bit darker but are not burnt, they are ready to spread out on a large platter to cool. Once these savoury pecans are room-temperature, they will have assumed a crispy and non-greasy consistency. Serve immediately or store them in an attractive tin, where they will last approximately two weeks.

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