Learn how toast pecans in the oven or on the stove for more flavor, crunch, and aroma in all your favorite recipes. It’s super simple and only takes a few minutes.

Toasted pecans on a baking sheet.
Table of Contents
  1. Ingredient notes
  2. Instructions:
  3. Recipe tips and variations
  4. How to Toast Pecans Recipe

Ingredient notes

  • Pecans: Cooking times vary depending on which method you choose and how many pecans you are toasting. And don’t walk away! They can go from zero to burnt in under a minute.
  • Oil: Toasting pecans in fat (olive oil or clarified butter, for example), is optional. It adds more flavor and helps seasonings stick, if you want to use them.

Instructions:

  • Oven method: Bake in a 350-degree oven for 5 to 10 minutes. Stir or shake the pan occasionally so the nuts brown evenly without burning.
Toasted pecans on a baking sheet.
  • Stove-top method: Toast in a skillet over medium heat until browned (one shade darker than they originally were) and fragrant, about 2 to 5 minutes.
Toasted pecans in a skillet.

Recipe tips and variations

  • Yield: The recipe as written makes 1 cup of toasted pecans (enough for 4 servings, ¼ cup each). It can easily be doubled or tripled as needed.
  • Storage: Store raw and roasted pecans for a year or more in the refrigerator or the freezer (not the pantry). They spoil easily, especially when roasted.
  • Cinnamon and sugar pecans: Toast 1 cup pecans in 1 tbsp oil with ¼ cup sugar and 1 tsp cinnamon.
  • Chex-Mix pecans: Toast 1 cup pecans in 1 tbsp oil with 1 ½ tsp Worcestershire sauce, ½ tsp seasoned salt, ¼ tsp garlic powder, and a pinch onion powder.
  • Sweet and spicy pecans: Toast 1 cup pecans in 1 tbsp oil with 1 tbsp sugar, ½ tsp salt, ¼ tsp cumin and ⅛ tsp cayenne.
  • Overnight oatmeal: A handful of toasted pecans make this Apple Pie Overnight Oatmeal so delicious!

The Best Pecan Pie

The Best Pecan Pie has a flavorful, balanced filling that isn’t too sweet and a flaky, buttery crust that never gets soggy. Learn the secrets to both! Your first instinct might be to buy a Pecan…

1 hour 35 minutes
View Recipe

Put your pecans to work

Toasted pecans on a baking sheet.

How to Toast Pecans

Learn how toast pecans in the oven or on the stove for more flavor, crunch, and aroma in all your favorite recipes. It's super simple and only takes a few minutes.
5 from 71 votes
ReviewPrint
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Servings 4 servings (¼ cup each)
Course Appetizer, Pantry
Cuisine American
Calories 202

Ingredients 

  • 1 cup pecans (see note 1)
  • 1 tablespoon olive oil or butter, optional (see note 2)

Instructions 

To toast pecans in the oven:

  • Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
  • Toss pecans in oil and salt if desired. Arrange in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes. 
  • Remove from oven and chop or use as desired. Or, store in an airtight container for up to 1 week.

To toast pecans on the stove:

  • Toss pecans in oil and salt if desired. In a medium skillet over medium heat, heat pecans until browned and fragrant, stirring occasionally, about 2 to 5 minutes.
  • Remove from skillet and chop or use as desired. Or, store in an airtight container for up to 1 week.

Recipe Video

Notes

  1. Pecans: Cooking times vary depending on which method you choose and how many pecans you are toasting. And don’t walk away! They can go from zero to burnt in under a minute.
  2. Oil: Toasting pecans in fat (olive oil or clarified butter, for example), is optional. It adds more flavor and helps seasonings stick, if you want to use them.
  3. Yield: The recipe as written makes 1 cup of toasted pecans (enough for 4 servings, ¼ cup each). It can easily be doubled or tripled as needed.
  4. Storage: Store raw and roasted pecans for a year or more in the refrigerator or the freezer (not the pantry). They spoil easily, especially when roasted.
  5. Cinnamon and sugar pecans: Toast 1 cup pecans in 1 tbsp oil with ¼ cup sugar and 1 tsp cinnamon.
  6. Chex-Mix pecans: Toast 1 cup pecans in 1 tbsp oil with 1 ½ tsp Worcestershire sauce, ½ tsp seasoned salt, ¼ tsp garlic powder, and a pinch onion powder.
  7. Sweet and spicy pecans: Toast 1 cup pecans in 1 tbsp oil with 1 tbsp sugar, ½ tsp salt, ¼ tsp cumin and ⅛ tsp cayenne.

Nutrition

Serving: 0.25cupCalories: 202kcalCarbohydrates: 3gProtein: 2gFat: 21gSaturated Fat: 2gSodium: 1mgPotassium: 101mgFiber: 2gSugar: 1gVitamin A: 14IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Quick, easy, delicious and healthy ! I tossed them with a little bit of walnut oil and added salt. I do the same with walnuts and they’re really great.5 stars

    Reply

    1. Hi Mark, per the first line of the instructions – Preheat oven to 350 degrees. Thanks! -Meggan

  7. I found that both the Cajun seasoning and Cinnamon Sugar Blends were perfect on tossed salads.
    My family prefers the Cajun blend with Blue cheese and bacon bits, but I liked the Cinnamon blend with craisons and tomatoes with sour ranch as a great topper. Can’t do either without the pecans!
    Thanks.
    Rocky5 stars

    Reply

    1. Hi Karla, I hear what you’re saying but unfortunately that’s what people call it when they are looking for it. If I stop calling it that, no one will ever see my recipe. So first we have to change what people call the recipe. I used to call it Saltine Cracker Candy and no one ever saw it. If you look at the URL you will see this is true: https://www.culinaryhill.com/saltine-cracker-candy/

      -Meggan

    2. Aside from the fact that you posted your complaint on the wrong recipe, the complaint is absurd because that’s what the stuff is called, and it was called that long before the drug. Think about it.

    3. Seriously? It is what it is. Once you have given a recipe a name, that is what it becomes. I can think of a lot of crazy names given to food recipes. I wish this was the ONLY thing that I had to be concerned about right now.

  10. FINALLY an easy way to do this without fancy equipment! Any suggestions on desserts to add these to!?5 stars

    Reply

    1. Peyton,
      Besides snacking on this delicious treat, you can used them in snowball/ Mexican wedding cookies. Adding them to salads is great too! Enjoy.