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As the Thanksgiving hustle heats up, you may find yourself questioning the necessity of toasting pecans for your pecan pie. While it may seem like an unnecessary step amid the chaos of cooking, toasted nuts truly elevate the flavor and texture of pecan-based desserts. However, it’s worth noting that while toasting enhances the pie, it’s not a total deal-breaker if you skip this step.
According to senior test kitchen editor and pastry expert Jesse Szewczyk, toasting pecans transforms them from having a slightly bland taste to offering a rich, nutty, buttery flavor with a satisfying crunch. For pecan pie specifically, the difference is significant; the toasting provides a toasted, caramelized flavor that complements the dessert’s sweetness beautifully. Given that pecans are the star ingredient, ensuring they are toasted allows them to reach their full potential.
The same reasoning applies to other desserts that feature pecans, such as cookies and cakes. When nuts are folded into cookie dough, they are shielded by the batter from the oven’s direct heat. This means that any raw nuts mixed in won’t achieve the same level of toasting during the baking process. Thus, pre-toasting nuts becomes essential even outside the realm of pecan pie.
Moreover, for snacking purposes, it’s advisable to toast and salt pecans for the best experience.
We have compiled several straightforward methods for toasting pecans that our culinary editors recommend. Oven-roasting pecans is the most low-maintenance method available, but one must be vigilant to prevent forgetting them in the oven. Stovetop toasting allows for a quicker process, albeit requiring constant attention. Alternatively, microwave toasting is quick but depends on the wattage being used. The choice of method ultimately comes down to your available time and personal preference.
Toasting Pecans in the Oven
Jesse favors the oven technique for its simplicity. To follow his guidance, preheat your oven to 350°F. Spread pecan halves in a single layer on a rimmed baking sheet (there’s no need for parchment), and roast for 12–16 minutes until they are darker and aromatic. Be sure to stir halfway through for uniform toasting. For the best results, use pecan halves rather than small pieces, as they toast more evenly; if opting for smaller pieces, begin checking for doneness around the 8-minute mark.
Toasting Pecans on the Stovetop
Social media contributor Elise Portale swears by the stovetop method, as it allows for maximum control over the toasting process. She recommends starting with a cold, dry skillet (no oil or butter necessary) over a low flame, frequently shaking the pan to guarantee even cooking. The process typically takes about 7–10 minutes, although Elise notes that much of this time is simply for preheating the pan—actual toasting takes only a minute or two. Using visual and olfactory cues is crucial; she recognizes they are ready when they emit a fragrant, slightly sweet aroma and turn a shade darker. Elise mentions she tends to under-toast slightly since pecans can become quite bitter if burned. For toasted nuts that can be sprinkled on pancakes or ice cream, consider adapting the stovetop method by browning them in butter.
Source
www.epicurious.com