Ingredients:

  • 2 cups (225g) raw pecan halves
  • 2 tbsp (30g) unsalted butter, melted
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) garlic powder

Instructions:

  1. Preheat the oven to 325°F (160°C) and line a rimmed baking sheet with parchment paper.
  2. Place 2 cups (225g) raw pecan halves in a large mixing bowl.
  3. Drizzle 2 tbsp (30g) melted unsalted butter over the pecans and toss with a spatula until every piece is glistening.
  4. Sprinkle 1/2 tsp (3g) kosher salt and 1/4 tsp (1g) garlic powder over the nuts, tossing again to ensure an even coating.
  5. Spread the coated pecans in a single layer across the prepared baking sheet, ensuring they are not crowded.
  6. Bake for 12–15 minutes, shaking the pan or stirring the nuts every 5 minutes, until they smell fragrant and have turned a deep, golden brown.
  7. Immediately remove the pecans from the hot tray and transfer them to a cool plate or bowl.
  8. Allow the pecans to cool completely for 10 minutes to finish crisping.