Whether as a simple snack, on a sausage board, or sprinkled over a salad, these Butter Roasted Pumpkin Spice Pecans are the perfect way to add a little fall flavor.
We are big pecan fans in our house. Not only are they incredibly tasty, they’re heart-healthy, contain more than 19 vitamins and minerals, contribute to your daily intake of fiber and protein, and are sodium-free.
We love having them on hand for snacking, adding to simple sausage platters, sprinkling on salads and of course cooking.
How Do I Store Raw Pecans?
I always recommend storing pecans in the freezer. The oils in pecans can go rancid very quickly in warmer temperatures, so it’s best to store them in the freezer to extend their lifespan. I usually double bag mine in freezer bags and just take out what I need for a specific recipe. They usually last about 2 years in the freezer.
How do I know when my pecans have gone bad?
Once the oil in pecans has gone rancid, it’s quite noticeable—even more so with pecans than with other nuts. They smell similar to old cooking oil and taste old and even a little bitter. While eating a small amount probably won’t harm you, they can transfer that off-putting taste to anything you cook.
When it comes to toasting the pecans, the exact amount of time depends on the size of your pecans. The main thing to pay attention to is that the color will darken and they will become more fragrant. Because the color darkening is gradual, this is not a good way to gauge doneness. However, when they start smelling like toasted pecans, you know the magic is happening. I usually pull them off the heat just a minute or so after I start smelling that nutty aroma.
Roasted pecans like these can be stored on the counter in an airtight container for about a week.
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