Toasting pecans using the oven method or a dry skillet will enhance the natural pecan flavor in the nut. Toasted pecans can be made in less than 10 minutes.
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Here is why toasting pecans is amazing:
- By toasting the pecans it ‘wakes up’ the natural oils in the nuts and enhances their flavor by gently warming them.
- Toasting pecans prior to adding them to a recipe, especially in baked items, can improve the flavor of the recipe, enhance the color of the nut and add additional crunch to the nut.
- By toasting raw pecans at the time you are going to use them in a recipe, you are ensuring that the nuts have held their oils in as long as possible, only releasing them when they are needed for added flavor of the recipe.
Ingredients needed:
- Pecans – shelled, raw and preferably whole (as pictured above
How to make Toasted Pecans
I am going to walk you through two different methods of toasting pecans, the oven method and the dry skillet method. I love each of them for different reasons and they each have applications as explained below.
Dry Skillet Method
I use the dry skillet method when I have a small amount of pecans to toast, say, 1 cup or less. It is faster than the oven method but I have more inconsistent results.
- In a dry skillet, place the pecans in the skillet and turn the heat to medium.
- Every 20-30 seconds toss the nuts, stir with a non-stick spatula or wooden spoon.
- Keep the nuts constantly moving for 3-5 minutes or until you can smell the aroma of toasted pecans.
- Immediately remove the pecans from the pan and allow to cool on a plate.
Oven Method
- On a rimmed baking sheet arrange your pecans in a single layer. (parchment paper or silicone baking sheet is helpful for removing the nuts from the pan but not necessary)
- Place in a preheated 325-degree oven.
- Toast the pecans for 5 minutes and stir the nuts.
- Bake for an additional 3 minutes. Open the oven door and if the aroma of toasted pecans welcomes you, the nuts are done. If not, toast for an additional 2 minutes or until the nuts smell like toasted nuts.
- If you smell toasted nuts before opening the oven door, they are already overdone.
- Remove the pecans from the baking sheet and allow to cool on another plate. Do not let them cool on the baking sheet as they may continue to cook.
Frequently asked questions, answers and tips on toasting nuts:
In my experience no. While attending culinary college we were taught that there were enough natural oils in nuts that when heated gently, will toast up nicely and no additional oils or fats are needed.
You CAN pre chop nuts before toasting but keep in mind you are exposing more surface area of the nut by chopping them and giving more opportunity for the oils of the nuts to be toasted. The fine dust from chopping can burn more quickly when toasting and can add a bitter flavor to the batch. Pay EVEN MORE CLOSE attention to chopped nuts when toasting them.
I look for dark spots or for the edges of the nut to turn dark. This along with the aroma of toasted nuts will let me know that they are DONE and to stop toasting them. 
Recipes that can use toasted pecans:
- Asian Ramen Noodle Slaw – switch out the sliced almonds for toasted pecans.
- Hot Bacon Dressing – serve toasted pecans with your spinach salad with hot bacon dressing
- Pumpkin Ravioli – chop the toasted nuts and garnish for added crunch
Toasting Pecans
Equipment
- Baking sheet
Ingredients
- 2 cups pecans whole, raw, shelled
Instructions
Dry Skillet Method
- In a dry skillet, place the pecans in the skillet and turn the heat to medium.
- Every 20-30 seconds toss the nuts, stir with a non-stick spatula or wooden spoon.
- Keep the nuts constantly moving for 3-5 minutes or until you can smell the aroma of toasted pecans.
- Immediately remove the pecans from the pan and allow to cool on a plate.
Oven Method
- On a rimmed baking sheet arrange your pecans in a single layer. (parchment paper or silicone baking sheet is helpful for removing the nuts from the pan but not necessary)
- Place in a preheated 325-degree oven.
- Toast the pecans for 5 minutes and stir the nuts.
- Bake for an additional 3 minutes. Open the oven door and if the aroma of toasted pecans welcomes you, the nuts are done. If not, toast for an additional 2 minutes or until the nuts smell like toasted nuts.
- If you smell toasted nuts before opening the oven door, they are already overdone.
- Remove the pecans from the baking sheet and allow to cool on another plate.
- Do not let them cool on the baking sheet as they may continue to cook.
Notes
Nutrition
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
Raquel says
Love the skillet method- worked perfect;y!
Natalie says
I love toasted pecans. The flavor is just amazing, right?! I will give your dry pan method a try next time I’m making them.