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How to toast pecans

luciaontario's picture

Hi ladies, sorry I got called away. Thanks for your responses. I actually need toasted pecans to use in a cookie recipe featured in The holiday Baking Issue of fine cooking. The cookies are Pecan Thumbprint Jam Cookies. I can probablt toast them in the oven, I'm just not sure what temperature and for how long.

Gretchen's picture

(post #65272, reply #1 of 18)

It is easier to control in a saute pan. It takes about 5 minutes, tops.

Gretchen

Gretchen
luciaontario's picture

(post #65272, reply #3 of 18)

Thanks Gretchen, I'll try that.

Jean's picture

(post #65272, reply #2 of 18)

350° single layer. Watch!


A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
luciaontario's picture

(post #65272, reply #4 of 18)

Thanks Jean, I was leaning towards toasting them in the oven. Have you ever used toasted pecans in a cookie recipe?

Jean's picture

(post #65272, reply #6 of 18)

Actually, for cookies I often don't bother.


A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Regality's picture

(post #65272, reply #5 of 18)

You don't have to worry about being "called away."  Even though sometimes the responses are "quick like a bunny" as ma deah depahted Daddy usta say, this isn't a chat room and no one expects you to be sitting glued to your computer waiting with bated (or in the case of a fish recipe "baited") breath.

luciaontario's picture

(post #65272, reply #12 of 18)

You are so right my dear. Take care.

Gary's picture

(post #65272, reply #7 of 18)

FWIW, in class we roast all nuts at 250F. Takes a lot longer, but you get better flavor.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

wonka's picture

(post #65272, reply #8 of 18)

How much longer at that temp?

Gary's picture

(post #65272, reply #9 of 18)

We don't go by time. Take a nut out periodically and let it cool for a minute then eat it. If it's crisp and crunchy, it's done. The color on the surface changes long before the roasting is done. It's important to let nut cool before sampling. Last time I did a batch of peanuts, it took 90 minutes. Depends on the moisture content of the nut. The depth of flavor when a nut is properly roasted is amazing.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

Lee's picture

(post #65272, reply #14 of 18)

You are so right!  There used to be shops in Chicago called Morrow's Nut House, that only sold roasted nuts.  Aside from the divine aroma in the air, the nuts were superior to anything I ever achieved at home.  They were usually still warm when you bought them, and it was hard not to gobble them all down on the way home.  I never thought to try roasting them at a lower temp for a longer period of time, but I will now. 

Gretchen's picture

(post #65272, reply #15 of 18)

We have a good friend who does her own roasted pecans--Worcestershire, season salt, butter, good fresh pecans.  Gives us at least a pound every holiday. And gives the recipe. EVERYone agrees, doesn't matter a bit--ours are not as good as Barbara's!!  Totally addictive.

Gretchen

Gretchen
chiquiNO's picture

(post #65272, reply #17 of 18)

Maybe her seasoned salt is a cajun seasoning?????lol

 

 

Gretchen's picture

(post #65272, reply #18 of 18)

Nope. She just has the right touch.

Gretchen

Gretchen
Tenacwalker's picture

(post #65272, reply #10 of 18)

As others have said, with cookies I usually don't bother and for just a hndful, I use the microwave. But, here is my way. Oven 350- spread on a cookie sheet and bake until they are too hot to pick one up and hold it. Take out and allow to cool. The residual heat from the pan takes them to the perfect level of "toasty". Not very scientific, I know. If I need a lot, 5 lbs or more, I put them in an aluminum turkey roaster and stir them often, making sure to get the ones on the outside. Takes a while.

luciaontario's picture

(post #65272, reply #11 of 18)

Thanks for that advice, I just signed up yesterday and I can't believe how great the responses have been to this question. Take care.

Marcia's picture

(post #65272, reply #13 of 18)

Welcome, Lucia. I'm sure there are as many ways to toast nuts as there are people who toast them. Most often I spread mine on a sheet that fits into my largish toaster oven, and toast at 350. I always set a timer and check after five minutes, but it often takes ten minutes or less.

luciaontario's picture

(post #65272, reply #16 of 18)

Thanks Marcia.