Hi friends, pardon my briefness.
It has come to my attention that there are folks who are not aware of the magical delightfulness of freshly roasted pecans. We need to get the word out. Yes, a raw pecan has chewy goodness. But tasting a raw pecan that is quickly pan-roasted in a cast iron skillet with butter and sea salt?
Magical delightfulness.
The raw chewy texture goes away and becomes a mixture of crunch, pop, and enhanced nuttiness bathed in buttery goodness.
Pecan-lovers unite!
Happy munching.
Eat well, my friends. Eat well.
Lyndi
Savory pan-roasted pecans
Makes 1 cup.
Ingredients
1 cup raw unsalted pecans
1 tablespoon grass-fed salted butter
1/8 teaspoon sea salt
Instructions
Heat cast iron skillet on high heat.
Add butter and melt.
Add pecans with sea salt and stir.
Stir occasionally for five minutes until pecans are slightly toasted.
Remove from heat and place pecans on paper towel and let cool.
Enjoy!
Notes
Eat well, my friends. Eat well.
