This Southern recipe has been around for generations. The best part about roasting them slowly is that they won't burn as easily. But still, watch them carefully as they cook, allowing them to turn a deep, dark brown color.
Makes 1 pound, about 8 servings
Preparation time: 5 minutes
Cooking time: 1 hour
1 pound Georgia pecan halves
2 tablespoons unsalted butter, cut into pieces
Salt to taste
Preheat oven to 250°F.
Pour pecans into a 9- by 13-inch baking dish and place on center rack in oven. Roast, stirring occasionally, until they turn a deep brown color. (Don't let them overcook as they will darken as they cool). This takes about an hour.
Remove pecans from oven and stir in pieces of butter. Stir until butter melts, and return to oven if needed to get butter to melt.
Add salt to taste while pecans are still hot. Serve still slightly warm for best flavor, or let cool and package in an airtight tin to store.
Packaging tip: Don't gild the lily is a good rule of thumb here. Place pecans in your best tin for safe-keeping. Or, if you know the pecans will be gobbled up at once, tuck into a pretty glass bowl, add a ribbon and you're set.