Slow-Roasted Snacky Pecans



These crunchy pecans are the tastiest appetizers ever! I’ve been making them since I first got married and they are simply delicious. They are great in salads, for gifts in little jars, or in a dish on a table at a party!

Slow-Roasted Snacky Pecans
Makes one pound of pecan nuts
¼ cup butter
¼ cup light corn syrup
3 T. of water 
1 t. kosher salt
1 pound of whole pecans

Preheat oven to 250°F
Line a rimmed baking sheet with foil including up the edges.


Melt butter, corn syrup, water, and kosher salt in a saucepan and bring to a boil, stirring occasionally.





Add pecans and stir to coat nuts.  Spread out evenly on the lined baking sheet. 


Now this is important – bake for one hour stirring every 10 minutes. If you don’t, they won’t cook evenly and stick together in one large ball...unless you want them in a shape of a football.


Let pecans cool for three minutes then transfer to a dish, bowl, Mason jar, or your mouth. (www.busybrunettebakerista.com)


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