How to Toast Pecans

I'm a SOUTHERN girl.
Even though I live in the Northwest~
 LOVE it...
would never wanna live anywhere else in the world...
I'm a SOUTHERN girl at heart.
There's certain things that Southern girl's specialize in.
One of those things just happens to be pecans.
All SOUTHERN girls know {or maybe they don't know}
I'm assuming they know....
to always TOAST PECANS.
I know because I've watched my Mother do it for years.
Toasting enhances the flavor of the pecan.
Even if my Mom is just sprinkling pecans on top of ice cream drizzled with chocolate she'll
always toast them first.
Maybe everybody in the whole world knows.
Maybe it's not just a SOUTHERN thing.
Whatever it is~
and whoever knows~
if you don't know how to TOAST PECANS~
I'm going to show you how.
It's easy~peasy.
Here's what you do.

You'll need a small baking pan.

Take the pecans out of the freezer.

Always keep pecans frozen until ready to use.

Preheat the oven to 375 degrees.

{I actually heat mine to 400 degrees~it depends on how hot your oven heats.}

This is where an oven thermometer comes in handy.

Pop over and see the oven thermometer Bridget uses for baking.

Measure the amount of pecans needed.

Pour pecans in the baking pan.

Let them sit long enough to thaw out if frozen.

You don't want to toast frozen pecans.

Make sure the oven is preheated to desired temperature.

Now they're ready to toast.

Bake at 375 degrees {or slightly higher} for 5-6 minutes.

Keep an eye on the pecans.

You do not want them to burn...that'll make you cry.

Take them out of the oven in 5-6 minutes.

The pecans are ready when you can smell the toasted aroma.

Chop them in little pieces or leave them whole.

I just break them apart with my fingers.

So there you have it.

~Toasted Pecans~

Here are a few favorite recipes with toasted pecans:

~Pecan Pie Tarts~

~Fancy Pumpkin Cakes~

~Homemade Granola Bars~

Almonds were toasted for the Granola Bars.

~Outrageous Brownies~

~Best EVER Oatmeal Cookies~

~Sandtarts~

ENJOY!

Do you toast pecans for your recipes?

I'd just love to know.