Go Back
+ servings
Toasted pecans on a baking sheet.

How to Toast Pecans

Learn How to 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.
Course Appetizer, Pantry
Cuisine American
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 4 servings (1/4 cup each)
Calories 202kcal



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


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.

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.



  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.


Serving: 0.25 cup | Calories: 202kcal | Carbohydrates: 3g | Protein: 2g | Fat: 21g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 101mg | Fiber: 2g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg