Salty Cocktail Pecans

  • 1 ½ pounds of whole pecans
  • Unsalted butter, to taste (cut into 1 Tablespoon pats)
  • Salt, to taste

Preheat oven to 325 degrees.

Place pecans in a 13x9 aluminum bake pan with 2 inch sides. Dot with 5 pats of butter and lightly salt the pecans. Place in oven for 10 minutes. Remove pan from oven and gently fold (stir) pecans with a wooden spoon, adding three pats of butter and a light sprinkling of salt. Repeat this cooking procedure every 10 minutes, slightly increasing the amount of salt each time, while lightly decreasing the amount of butter. Never add more butter than the pecans can absorb in a 10 minute period and be very gentle when stirring the pecans.

The entire process takes 60-65 minutes. When done, spread a layer of pecans on wax paper and dig in.

Yield: 1 ½ pounds

From "Deep South Staples" by Robert St. John, originally shared by Larry Foote