![]() ![]() Quick tip: Pecans can also be toasted in the air fryer - the dry, indirect, fast-moving heat is optimal for getting crunchy results. Keep in mind that pecans will continue to cook for a minute or so after leaving the oven, and should be transferred immediately to a cool plate to minimize this "carryover cooking." Transfer the pecans immediately to a plate or platter.If the white flesh on the inside of the pecans browns as much as the outside, they're overdone and will taste burnt. When the pecans are done, they should have a warm, maple-like aroma and light browning visible on the edges, says Weinstein. Place the pan on the center rack in the oven and bake for 5 to 7 minutes. If you're concerned about the nuts sticking to the pan, you can lay down a sheet of parchment paper, but this may not be necessary with most pans. They're more likely to cook evenly if they're not overlapping. Lay the nuts in a single layer, says Weinstein. Spread the pecans onto the baking sheet.Then add your preferred seasoning and toss again to coat. Place them in a bowl, container, or plastic bag, add 1 tablespoon of oil per cup of nuts, and toss to coat. While not essential, you can coat pecans in neutral oil or butter before toasting. Add any desired oil and seasoning to the pecans.Set the temperature to 350 degrees Fahrenheit. Toast pecans how to#Here's how to toast pecans in the oven, according to Weinstein: This method is best if you're toasting a larger amount of pecans, as you can fit more on a baking sheet than in a pan on the stovetop. Pecans can easily be toasted in the oven or on the stovetop, and each method has its own advantages. If you don't wait for them to cool, Weinstein says their natural oils may still be fluid, meaning the chopped nuts may become pasty and clumpy rather than fluffy and easily sprinkled. However, if you're adding seasoning, Mann says a small amount of oil can help it stick. According to Weinstein, the natural oils in pecans migrate to their surface when they're exposed to heat, helping them to get browned and crunchy, so coating them in oil before toasting is not necessary. The toasting process itself lends a sweeter, more buttery flavor - and soaking them in water may make it difficult for them to get that crunch if they're not thoroughly dried before toasting. However, experts agree you don't need to soak pecans before toasting them. Soaking some nuts before eating them is thought to make them easier to digest, and less bitter. If the nuts are chopped, smaller pieces will likely brown before the larger ones. Since whole nuts are more uniform in size, they'll toast more evenly, says Weinstein. "And toasted pecans deliver a bracingly bittersweet finish not unlike light-roast coffee."įor perfect results, experts advise heeding these tips: "Once toasted, those same nuts crumble to the bite into a creamier, buttery texture that coats the palate warmly," he says. Jay Weinstein, chef-instructor at the Institute of Culinary Education, notes that raw pecans often have a more muted taste and softer texture that can stick to your teeth. "Toasting pecans, like most nuts, draws the oils out for a richer, more luxurious taste," says Tori Mann, executive chef at Kitchen & Market. That's because exposing these nuts to heat enhances their texture while also adding depth of flavor and highlighting their natural sweetness. Toasting pecans may seem like a time-consuming extra step, but experts agree that once you taste them - or even smell their aroma - you'll never go back. ![]()
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