By Family Features 


  • 2 1/4 cups raw pecan halves 
  • 2 teaspoons olive oil or pecan oil 
  • 1 teaspoon flaky sea salt 


Preheat oven to 300 F. 

Place pecans on baking sheet and bake 15 minutes. 

In heat-proof bowl, toss warm pecans with olive oil and sea salt, crushing larger salt grains with fingers while sprinkling. 

Return pecans to baking sheet in single layer and bake 20 minutes, or until slightly browned and dry. Remove from oven and cool on baking sheet. 

Note: Store pecans in airtight container in refrigerator up to 9 months or freeze up to 2 years. Pecans can be thawed and frozen repeatedly without loss of flavor or texture. 

Prep 40 min. / Cook 35 min. / Serves 8