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Salted Pecans

Source of Recipe


From "My Mother's Southern Kitchen" by James Villas



List of Ingredients



• 4 cups (about 1½ pounds) pecan halves
  
• 6 Tbsp (¾ stick) butter, melted
  
• 1 Tbsp salt
  






Instructions



1. Preheat the oven to 300°F.
   
   
2. Place the nuts in a large, shallow baking dish and pour the butter over them. Sprinkle on the salt, toss the nuts well with a fork to coat evenly, then spread them out evenly in one layer.
   
   
3. Bake, uncovered, till golden brown, about 30 minutes, tossing the nuts from time to time (do not overcook). Drain on paper towels, let cool, and serve with cocktails. (Nuts may be stored in an airtight container up to 2 weeks or frozen up to about 6 months.)
   
   Yield: 4 cups pecans