Salt-and-Butter-Roasted Pecans

Name: Salt-and-Butter-Roasted Pecans
Yield: Makes about 2 cups
Ingredients: 2 cups pecan halves; 3 tablespoons unsalted butter, melted; ⅛ teaspoon freshly grated nutmeg; 1 teaspoon kosher salt, divided; 1 teaspoon finely grated orange zest

Vivian HowardMakes about 2 cupsSource

pecan easy side roast

Ingredients

2 cups pecan halves

3 tablespoons unsalted butter, melted

⅛ teaspoon freshly grated nutmeg

1 teaspoon kosher salt, divided

1 teaspoon finely grated orange zest

Method

Preheat oven to 350°. Toss pecans, butter, nutmeg, and ½ tsp. salt on a rimmed baking sheet to coat. Bake, tossing once, until deepened in color and fragrant, 8–10 minutes. Remove from oven and toss with orange zest and remaining ½ tsp. salt. Let cool before eating all of them.

Do Ahead: Pecans can be made 3 days ahead. Store airtight at room temperature.