How to Toast Pecans, 3 Ways

As you sprint from oven to stove to freezer on Thanksgiving, multiple timers blaring, you may whisper to yourself: “Do I really need to toast the pecans for my pecan pie like the recipe calls for?” Such a finicky step in the scheme of things, right? We’ll put it this way: Your pie (and other pecan-forward desserts) will benefit from toasted nuts, but it probably won’t fail in their absence.

“Toasting pecans takes the nuts from slightly chalky to deeply nutty, buttery, and snappy.” says senior test kitchen editor and pastry connoisseur Jesse Szewczyk.“ For pecan pie in particular, toasting “makes a huge difference,” he adds, “lending the nuts a browned flavor that pairs nicely with all of the sweetness.” And since the nuts are the main flavor of the pie, “you want to make sure they get their best chance to shine.”

The same logic follows for pecan cookies and cakes strewn with pecans. When you fold nuts into a batter or dough, “the batter shields the nuts from the direct heat of the oven,” Jesse says. By the time a cookie is done baking, any raw nuts folded into the dough won’t be fully toasted. Hence, the case for pre-toasting nuts outside the pie arena too.

Don’t even think about snacking on pecans without toasting (and salting) them first.

Photo by Travis Rainey, Food Styling by Joseph De Leo

We rounded up a few easy methods our cooking editors use to toast pecans. Making oven-roasted pecans is the most hands-free, though there’s the risk of forgetting the nuts or checking on them too late. Stovetop-toasted pecans are quick, but you must monitor them constantly. And finally, the microwave method relies on the power of wattage for lightning-fast crunch and robust flavor. Which one you choose is at your discretion—a matter of how much time you’re working with.

Toasting pecans in the oven

Jesse prefers the oven method to get the job done. To do as he does, preheat the oven to 350°, scatter pecan halves in a single layer on a rimmed baking sheet (no need for parchment paper), and bake for 12–16 minutes, until darkened in color and very fragrant, stirring them halfway through to encourage even toasting. Pecan halves, rather than chopped or slivered ones, toast most evenly; if you use smaller pieces, start checking for doneness at the 8-minute mark.

Toasting pecans on the stovetop

Social media contributor Elise Portale finds that toasting raw nuts in a skillet gives her “ultimate control” over the outcome. She puts them in a cold, dry skillet (no melted butter or oil needed) over a low flame, shaking the pan often. The cooking time is roughly 7–10 minutes, but Elise says most of that time is spent waiting for the pan to heat up. “The actual toasting takes a minute or two at most.” She also advises using your eyes and nose to discern readiness. “I know they’re done when they smell toasty and a little sweet, and their color has darkened just a tad—I err on the side of under-toasted since pecans can get really bitter if they burn,” she says. Toasting nuts to spoon over pancakes or ice cream? Riff on the stovetop method with brown-butter-toasted nuts.