How To Toast Pecans | Professional Baking Secrets (2024)

FAQs

What is the best way to roast pecans? ›

Your oven is also a great tool for toasting pecans. For this method, preheat an oven to 350 degrees F. Spread the nuts evenly onto a rimmed baking sheet and bake until they begin to brown and become aromatic, making sure to toss halfway through, 7 to 10 minutes. Remove from the oven and let cool.

Toasting raw pecans is generally optional, but in my cases, it's highly recommended. The nut-toasting process adds a deeper taste, golden brown color, nutty flavor and aroma, and a delicious crunch.

Now, some of you may be wondering, “What's the difference between roasting and toasting a pecan?”. The answer is simple. Roasting is when the nut is cooked fully through, and is usually done in an oven. Toasting means to brown the nut on the outside, and is usually done over a fire or on the stove.

Wet pecans allow the salt to stick easily to the nuts. Plus, soaking nuts helps neutralize enzyme inhibitors, which can harm your digestion, and reduce phytates, which decrease nutrient absorption. Just submerge your nuts in water while the oven is heating up and you'll be good to go.

Toasting Pecans in the Oven

Bake until the nuts are fragrant and a deeper shade of brown, 6 to 7 minutes.

Pecans have two sources of bitterness -- naturally occurring tannins in the kernel and pieces of corky material from the inside of the nut which can adhere to the kernel. Some of the tannin and all of the corky material can be removed by washing the kernels before cooking.

Toasting pecans brings out their natural flavor and enhances their crispiness, so they are ready for all your favorite baked goods. Anytime there are pecans in a recipe, you can use toasted pecans in their place, or add chopped roasted pecans for extra crunch in your favorite cookies or breads.

Roasting the pecan nuts helps draw out the natural oils, creating that nice crunchy texture. If you are worried about excessive oils, don't be. Most nuts contain enough oils which prevent them from absorbing more. Pecans contain monounsaturated fats which some studies indicate can lower your cholesterol levels.

Why do you soak pecans in water? ›

Well, enzyme inhibitors/phytic acids are the reason. By soaking, enzyme inhibitors are neutralized, the beneficial enzymes are activated and the vitamin content increases. Soaking makes seeds, nuts and legumes easier to digest and the nutrients more easily absorbed.

Once you've collected and sorted your pecans, you're ready to taste them. The first step is to place them in a pot and cover them with water. Boil for about 10 minutes, drain them in a colander, and let them cool enough to handle. Boiling them first will soften the shell, making them easier to crack.

Boiling pecans before cracking them can actually help prevent the shell from shattering.

Some of the tannin and all of the corky material can be removed by washing the kernels before cooking. To "sweeten" the pecan meats (kernels), simply put the pecan kernels in a bowl and fill with lukewarm water. Stir and tumble the meats in the water for several minutes and you will see the discoloration in the water.