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
Ingredient Notes
- 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.
Related Recipes
Recipe
Smoky Toasted Pecans
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Diet: Vegan
Description
These smoky toasted pecans are so easy and yet so good. Using just four pantry items they come together in less than 10 minutes.
Ingredients
- 1 cup raw pecan halves
- 2 Tbs soy or tamari sauce
- ¾ tsp olive oil
- ¾ tsp liquid smoke
Instructions
- In a small bowl mix together the olive oil, soy sauce and liquid smoke. Set aside.
- Set a non-stick or cast iron pan over medium-high heat. Add in the pecans and toast for 4-5 minutes. Keep an eye on these and make sure to stir, toss or flip often to ensure both sides get toasted and to avoid burning.
- When they're ready they will start to smell toasty and fragrant and slightly darken in color. 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 and stir to thoroughly coat.
- Transfer them to a plate to cool before using.
Notes
- Don't walk away while making these to avoid burning them.
- Prep Time: 4 minutes
- Cook Time: 6 minutes
- Category: snacks
- Method: Stove
- Cuisine: party
Nutrition
- Serving Size: ¼ cup (20 pecans)
- Calories: 238
- Sodium: 621
- Fat: 25.6
- Saturated Fat: 2.4
- Carbohydrates: 5.5
- Fiber: 2.3
- Protein: 5.5
Freya says
Delicious! I think I could polish off a bowl of these in one sitting. On my own.
Kris says
I know that I can! They're slightly addicting.
Jeannie says
I like how this is an easy snack to prepare and share to everyone!
Cindy Mom the Lunch Lady says
I love smoked almonds so I am very excited about this recipe. So simple, yet I bet these pecans taste amazing!
Siobhan M says
Whoa - I made these a few days ago to go with a big salad, and they are REALLY good. There were none leftover! Delicious and thank you!