Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Patiently roasting pecans (the entire 25 minutes!) at 325° to coax out their flavor and essential oils takes them from good to great.
Makes 4 cups
Total time: 35 Minutes
1/4 cup butter, melted
4 cups pecan halves
1 tablespoon kosher salt
1/2 teaspoon ground red pepper
Preheat oven to 325°. Toss together butter and pecans. Spread pecans in a single layer in a jelly-roll pan; bake 25 minutes or until toasted and fragrant, stirring halfway through. Remove from oven, and sprinkle with salt and pepper, tossing to coat. Cool completely. Store up to 1 week.