Salt and Butter Roasted Pecans

Deep Run Roots

These have been a family favorite for a long time. They're quick, easy, store well so you can give them as a gift, and are welcome at just about any party. Stay tuned to see what we do with them!

You can find this recipe included here, where the author has shared the recipe for the cheese ball we used these on: https://gardenandgun.com/recipe/vivian-howards-party-magnet/

Captions

[00:03]: hello and welcome to cooking the books
[00:06]: with Heather today we are working from
[00:09]: deep run roots again it's a huge book
[00:12]: lots of recipes to make from here but
[00:14]: this will probably be I think I've said
[00:16]: this before this will be one of the very
[00:17]: shortest recipe videos that we make
[00:19]: because we are making salt and butter
[00:22]: roasted pecans and really they're super
[00:27]: simple so we have made these we've made
[00:30]: these before probably more than once
[00:34]: probably without a recipe but they're
[00:38]: just really delicious they're very basic
[00:41]: roasted pecans with butter put them in
[00:44]: the oven and they come out and they're
[00:46]: just delicious
[00:47]: so roasting nuts just brings out a bunch
[00:50]: of nuances in their flavor makes them
[00:53]: just more delicious but nuts are
[00:55]: delicious to begin with so we have
[00:57]: pecans here I'm using mostly have
[01:00]: because that's what I buy I keep them in
[01:02]: the freezer so I've brought them out a
[01:04]: while back to bring them back up to room
[01:06]: temperature they'll last longer in the
[01:08]: freezer so I just buy them in bulk and
[01:09]: keep them in there got some butter that
[01:12]: I'm going to just pour over here I
[01:14]: didn't take them out earlier the butter
[01:16]: will just sort of the melted butter will
[01:19]: just continue all over the cold pecans
[01:22]: and it wouldn't mix up all that well and
[01:25]: some salt and we just toss this up
[01:31]: together get it all coated with the
[01:34]: butter and the salt and I've got my oven
[01:37]: preheated to 350 degrees and after they
[01:44]: come out we're just going to put a
[01:45]: little bit more salt on them and that is
[01:48]: it so the recipe says to put them in the
[01:52]: oven for 11 minutes if you're using have
[01:56]: we'll see if they're done at that point
[01:58]: maybe maybe not I don't know if I ever
[02:00]: really count the time or keep track of
[02:04]: the time but once I get
[02:07]: we're going to put them on a sheet in a
[02:10]: single layer so just a large sheet pans
[02:15]: all your beautiful buttery salty stuff
[02:23]: and into the end of the sheet pan and so
[02:29]: I will I'm going to put these in the
[02:31]: oven I'm gonna set a timer for 11
[02:34]: minutes and I will come back and show
[02:38]: you what they look like at that time and
[02:40]: let you know if we're gonna put it in
[02:42]: for any longer so be right back alright
[02:54]: so these have been in the oven for
[02:57]: exactly 11 minutes I took them out and I
[03:01]: I think they're definitely done if you
[03:03]: like them a little bit darker you could
[03:06]: put them back in for a minute or so but
[03:08]: you really don't want to burn them some
[03:10]: of them as you can see or maybe a little
[03:12]: bit darker than others but they're
[03:15]: certainly not verging on burnt at all
[03:18]: yeah so I think I'm gonna call it here
[03:22]: now stop myself you can eat these plain
[03:28]: as is let them cool for about five
[03:31]: minutes before you eat them so you don't
[03:32]: burn your mouth and you can eat them arm
[03:35]: room temperature they'll last for about
[03:37]: two weeks she says if they last in your
[03:40]: house that long they certainly don't
[03:42]: last that long in my house husband's
[03:46]: about tried to steal one already we are
[03:49]: gonna set I'm gonna have to cut some of
[03:51]: these aside because we are about to make
[03:54]: another recipe with these and and oh I
[03:59]: forgot I have to add a little more salt
[04:03]: so yeah then since I'm not gonna put
[04:05]: these back in the oven I'm gonna go
[04:06]: ahead and add the rest of the salt you
[04:09]: do want to make sure you get them enough
[04:11]: salt on there just you know you can salt
[04:13]: them to your taste but start with
[04:16]: the amount that she says and then if
[04:20]: it's not enough you can add if it's a
[04:22]: little too much what's the next batch
[04:24]: shut it down a little bit cause you'll
[04:27]: probably make another batch another good
[04:30]: thing about these is we often make
[04:33]: several large batches of these and give
[04:36]: them to our friends as you know little
[04:38]: Christmas gifts because they did keep
[04:42]: for a while so it's something that we
[04:43]: can we can make relatively easily and
[04:48]: give it to a bunch of friends and keep
[04:50]: them with us in case there are people
[04:51]: who you know we're not sure how many
[04:54]: people are gonna be at whatever event
[04:55]: and we can just give them to whoever we
[04:58]: know we happen to see and have them on
[05:02]: New Year's Eve with your little snacks
[05:05]: so we well maybe not everybody does this
[05:09]: but on New Year's Eve often we have just
[05:12]: sort of a little snack tray and and you
[05:14]: know as we try and stay up till midnight
[05:16]: because we're getting a little older and
[05:18]: have a hard time staying up till
[05:20]: midnight every day every every year so
[05:23]: we have a little snack tray so we'll
[05:25]: keep some nuts and some cheeses and it's
[05:28]: a little hint next recipe that we use
[05:31]: these in is another New Year's Eve
[05:33]: recipe for us so if you enjoyed this
[05:38]: video please hit the thumbs up button
[05:40]: and subscribe and come back and see what
[05:44]: we do with these
[05:47]: [Music]