These smoky toasted pecans are so easy and yet so good. Using just four pantry items they come together in less than 10 minutes. Set a bowl of these out at your next get together and watch them disappear. These are great for parties, snacking, and salads. They also make a great coating for a cheese log or a yummy addition to a cheese board.
While you can definitely toast nuts in the oven, I prefer to make toasted pecans on the stovetop so that I can keep an eye on them. Goodness knows I've burned more than a few batches of nuts in the oven (I get distracted easily).
Table of Contents
- pecan halves - these should be plain and untoasted. This recipe also works well with walnuts.
- olive oil - you could substitute vegetable oil or refined coconut oil
- soy sauce - this could be subbed with tamari, coconut aminos, or liquid aminos
- liquid smoke - this stuff is the perfect shortcut for that smoky flavor and lasts for years in the pantry. We use it often in marinades. If you're not familiar with this ingredient, here's a great article all about liquid smoke.
Step By Step Instructions
In a small bowl mix together the olive oil, soy sauce and liquid smoke. Set aside.
Toast the pecans in a dry non-stick or cast iron pan set over medium-high heat for 4 minutes stirring, tossing or flipping often to avoid burning. They will start to smell toasty and fragrant and slightly darken in color when they're ready.
Be careful because there's a fine line between beautifully toasted and burnt.
Remove the pan from the heat and pour the smoky liquid over the pecans mixing to thoroughly coat.
Once the pecans are fully coated transfer them to a plate to cool before using.
That's it!! Smoky toasted pecans in less than 10 minutes. Doesn't get much easier than that.
Frequently Asked Questions
Yes! We also love making this with walnuts.
Yep - get creative. If you like a little heat go ahead and add in some hot sauce or cayenne pepper. If you don't have soy sauce use tamari or liquid aminos. If you don't have olive oil, sub in another oil. The only ingredient I wouldn't substitute is the liquid smoke if you're going for that smoky taste. Or for something completely different try these vegan candied pecans.
Storing and Freezing
Store these for up to a week in an airtight container. No need to refrigerate.
I have not attempted to freeze these, because they are so quick to whip up fresh.