Buttery Roasted Pecans Recipes

Steps:

• Preheat oven to 200°.
• Toss nuts with butter.
• Transfer to a baking sheet.
• Bake 1 hour, stirring every 15 minutes.
• Drain on paper towels and sprinkle with salt.
• Store in airtight container.

Steps:

• Preheat the oven to 350°F (175°C).
• Melt the butter in a skillet. Remove from the heat and toss the pecans with the melted butter until well coated, then sprinkle with the salt. Spread evenly on a baking sheet and toast in the oven for 10 to 12 minutes, stirring once during baking.
• Remove from the oven and let cool completely.
• Mixing Them In
• Chop the Buttered Pecans coarsely, then add them to them to 1 quart (1 liter) of ice cream in the machine during the last minute of churning, or sprinkle them over when serving ice cream.
• Storage
• Buttered Pecans can be stored for up to 2 days in an airtight container at room temperature.
• In a Hurry? Cheat.
• If you don't have time to make your own ice cream, take a pint of your favorite store-bought premium vanilla ice cream and soften it in an electric stand mixer, using the paddle attachment.
• Once it's softened slightly, add whatever flavorings you want. You can add mint or citrus oil (start with 1/8 teaspoon per pint, then taste and add more if desired), a favorite liqueur (1 to 2 tablespoons per pint), or any of the crunchy mix-ins in this chapter. Return the ice cream to the freezer and chill firmly before you serve it.
• Another tip
• To make instant crème anglaise, melt down some premium vanilla ice cream. Voila!

Steps:

• Preheat oven to 325°F. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet.
• Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.