Crispy Old-Fashioned Roasted Pecans with Sea Salt – Easy Homemade Snack Recipe

Let me just tell you—the irresistible aroma of roasted pecans mingling with a hint of sea salt wafting through my kitchen could stop anyone in their tracks. Imagine the sound of pecans sizzling ever so slightly as they crisp up in the oven, sending out a warm, nutty perfume that fills every corner of the house. The sight of those golden-brown beauties, glistening with a whisper of oil and flecks of sea salt, is enough to make your mouth water (and, honestly, your stomach grumble even if you just ate).

The first time I made these crispy old-fashioned roasted pecans with sea salt, I was just messing around on a rainy afternoon—craving something snacky, simple, and “a little bit special,” as my grandma used to say. I was instantly hooked. There was that moment, you know, when you pop one into your mouth, pause, close your eyes, and just smile because it feels like pure, nostalgic comfort. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

When I was knee-high to a grasshopper, my grandpa would shell pecans with his big, callused hands and pile them into a bowl for us to munch on during lazy Sundays. Years ago, I tried to recreate that feeling—simple, honest flavor without fuss. I wish I’d stumbled on this easy roasted pecan recipe back then (it would’ve saved a lot of snack-searching!). My family can’t stop sneaking them off the cooling rack (and I can’t really blame them—it’s dangerously easy to polish off a batch in one sitting). Whether you’re making these for holiday gifting, potluck tables, or just to brighten up your Pinterest snack board, these roasted pecans with sea salt deliver pure, old-fashioned joy.

I’ve tested this recipe more times than I can count—all in the name of research, of course. It’s now a staple for family gatherings, movie nights, and little edible gifts for friends. Every bite feels like a warm hug. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, making it the perfect last-minute snack for busy days or unexpected guests.
• Simple Ingredients: No hard-to-find items—just pecans, oil, and sea salt (chances are, you already have everything in your pantry).
• Perfect for Any Occasion: Ideal for potlucks, game day spreads, holiday parties, or as an afternoon pick-me-up.
• Crowd-Pleaser: Kids and adults both rave about the crunch and salty-sweet flavor. These never last long!
• Unbelievably Delicious: The flavor is nutty, buttery, and perfectly salty. The texture? Crunchy, golden, and addictive.

What sets these crispy old-fashioned roasted pecans with sea salt apart from every other “roasted nuts” recipe? Well, for starters, there’s no complicated technique or wild seasoning blend. Just a few simple tricks (like tossing them halfway through baking for an even crunch) make all the difference. I use flaky sea salt for max flavor without overpowering the pecans’ natural sweetness. You can even swap in coconut oil or avocado oil for subtle twists.

This isn’t just another roasted pecan snack. It’s my best version—crispier, saltier, and with a flavor so good you’ll want to close your eyes and savor every bite. This recipe is comfort food, reimagined—faster, lighter, and still soul-soothing. It’s perfect for impressing guests without breaking a sweat or turning a simple snack into a memorable treat. Trust me, you’ll be reaching for seconds (and thirds) every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of what you need is probably sitting in your pantry right now.

• Pecans (2 cups / 230g): Halves work best for even roasting. Fresh, raw pecans give you that classic old-fashioned flavor. If you can, grab a bag from a local farmer’s market—they tend to be sweeter and crunchier.
• Neutral Oil (2 tablespoons / 30ml): Light olive oil or avocado oil are my top picks. Both help the pecans crisp up without adding a heavy taste. You can also use melted coconut oil for a hint of sweetness.
• Flaky Sea Salt (1 teaspoon / 5g): Adds that irresistible crunchy finish. Maldon or Jacobsen are my go-tos. If you only have fine salt, use a bit less (about ¾ teaspoon).

Optional Add-Ins:

• Ground Cinnamon (¼ teaspoon / 1g): For a hint of warmth. This is great during the holidays or if you want a little twist.
• Maple Syrup (1 tablespoon / 15ml): For a touch of sweetness (makes for a sticky, sweet snack—kids love it!).
• Cayenne Pepper (a pinch): Adds a gentle heat for spice lovers. I sometimes do half sweet, half spicy batches.

Ingredient Selection Tips:

• Look for pecans that are plump, light brown, and smell sweet. Avoid anything shriveled or rancid.
• If you need a nut-free variation, swap pecans for hulled pumpkin seeds (they roast up nice and crispy too).

Substitutions:

• Use coconut oil for dairy-free and vegan-friendly snacking.
• Sprinkle smoked sea salt for a smoky twist.
• Substitute with walnuts or almonds if pecans are out of stock (though pecans are the original and, honestly, the best for this recipe).

I always stick with Maldon sea salt—those big flakes add unbeatable crunch. For oil, California Olive Ranch is a reliable brand. You really can’t go wrong with these basics.

Equipment Needed

• Baking Sheet: A large, rimmed baking sheet (nonstick makes cleanup a breeze). If you only have a smaller tray, roast in batches.
• Parchment Paper: Prevents sticking and makes transferring pecans super easy. You can use a silicone baking mat instead.
• Mixing Bowl: Medium size is perfect for tossing pecans with oil and salt.
• Spatula or Spoon: For mixing and spreading pecans evenly (I like a wooden spoon for nostalgia’s sake).
• Oven Mitts: Don’t skimp—pecans get hot fast and you don’t want any burns.

If you’re working with a small kitchen or minimal gear, you can use aluminum foil instead of parchment paper (just watch for sticking). I’ve also tried roasting on a pizza stone—works great, but clean up is a bit trickier.

Keep your baking sheet in good shape by hand-washing and drying right away. If you’re on a budget, basic grocery store pans work just fine. The only “fancy” gear you might want is a good oven thermometer—pecans roast best at a true 325°F/160°C.

Preparation Method

1. Preheat the oven: Set oven to 325°F (160°C). Give it at least 10 minutes to come up to temperature—precise heat is key for crispy pecans.
2. Line your baking sheet: Place parchment paper on a large rimmed baking sheet. This keeps pecans from sticking and makes cleanup a breeze.
3. Prepare the pecans: In a medium mixing bowl, add 2 cups (230g) raw pecan halves. Pour in 2 tablespoons (30ml) of neutral oil. Toss gently until all pecans are glossed and coated evenly.
4. Season: Sprinkle 1 teaspoon (5g) flaky sea salt over the pecans. Toss again until salt is distributed. If adding extras (cinnamon, maple syrup, cayenne), mix them in now.
5. Spread the pecans: Pour coated pecans onto your lined baking sheet. Spread into a single, even layer—crowding leads to uneven roasting, so give them space.
6. Roast: Place tray in the oven. Roast for 10 minutes, then use a spatula to stir and flip pecans. This helps them crisp up on all sides. Return to oven for another 8–12 minutes.
7. Check for doneness: Pecans should be deep golden brown and smell nutty—watch closely after 18 minutes; they can burn fast. If they’re pale, roast another 2–3 minutes.
8. Cool: Remove tray (use oven mitts!). Let pecans cool on the pan for 10–15 minutes. They’ll crisp up as they cool, so don’t rush this step.
9. Taste and adjust: Once cool, taste a pecan. Sprinkle a pinch more sea salt if you want extra crunch. (I always sneak a few at this point—quality control, right?)
10. Serve or store: Transfer cooled pecans to a serving bowl or airtight container. They’re ready to snack, gift, or top salads and desserts.

Prep Notes:

• If your pecans are older or a bit soft, soak in hot water for 10 minutes, drain, and pat dry before roasting—this can help revive their crunch.
• Pecans roast best when not overcrowded. If doubling the recipe, use two baking sheets.

Common Troubleshooting:

• Pecans burnt? Oven likely runs hot—use an oven thermometer next time or roast at 300°F (150°C).
• Pecans too soft? Let cool completely before storing; they crisp up as they cool.

Efficiency tip: Mix pecans and oil directly on the baking sheet to save on dishes. Works like a charm!

Cooking Tips & Techniques

Here’s where a few pro secrets come in handy. Roasting nuts sounds simple, but there’s a fine line between crispy and burnt. I’ve definitely learned the hard way (a couple of batches ended up more “charred” than “golden”). Let’s face it, nobody wants bitter pecans.

• Use even heat: Always preheat your oven and set the rack in the middle. Hot spots can cause uneven roasting.
• Toss halfway through: Don’t skip this step. Stirring prevents flat sides from burning and gives you perfectly crispy pecans all around.
• Watch closely at the end: Pecans go from golden to burnt in under a minute. Check after 18 minutes, then every 2 minutes.
• Let them cool: Pecans firm up and get extra crispy as they cool. Resist the urge to eat them all straight from the oven (I fail at this every time).
• Use flaky sea salt: It adds a delicate crunch and briny flavor that fine salt just can’t match.
• Batch size matters: If you’re roasting more than 2 cups, use two trays or roast in batches. Crowding leads to soft, steamed pecans.
• Don’t over-oil: Too much oil makes pecans greasy instead of crispy. Stick with the recipe’s measurements.
• Experiment with add-ins: Cinnamon and maple syrup are great, but try smoked paprika or rosemary for a savory spin.

If you’re multitasking (like wrangling kids or answering emails), set a timer and check halfway. Pecans keep roasting even off the heat, so let them sit on the pan before storing. Trust me, these little tips are the difference between “pretty good” and “oh wow, I need this recipe!”

Variations & Adaptations

One of the best things about crispy old-fashioned roasted pecans with sea salt? They’re ridiculously versatile. Here’s how you can switch things up for different diets, seasons, or taste buds:

• Sweet & Spicy Pecans: Add 1 tablespoon (15ml) maple syrup and a pinch of cayenne pepper to the oil before tossing. Makes for a sweet-heat combo that’s perfect for holiday parties.
• Herby Roasted Pecans: Toss pecans with ½ teaspoon dried rosemary or thyme before roasting. It’s a savory twist that pairs well with cheese boards.
• Cinnamon Sugar Pecans: Mix ¼ teaspoon cinnamon and 1 tablespoon brown sugar with the oil for a dessert-like snack. Kids go wild for these!
• Nut-Free Adaptation: Use hulled pumpkin seeds or sunflower seeds instead of pecans. Follow the same method—they roast up crunchy and delicious.
• Low-Sodium Option: Skip the salt, or use a salt substitute like potassium salt for those watching sodium intake.
• Different Cooking Methods: Air fryer: Roast at 320°F (160°C) for 7–9 minutes, shaking basket halfway. Stovetop: Toast pecans in a dry skillet over medium heat, stirring often, for 5–8 minutes.

Personally, I love the cinnamon-maple variation for winter—makes the house smell like a bakery! If you’re gifting, package a trio of flavors for a homemade treat box. Let your taste buds guide you—there’s no wrong way to roast a pecan!

Serving & Storage Suggestions

For best flavor and crunch, serve crispy old-fashioned roasted pecans with sea salt at room temperature. They make a gorgeous snack bowl centerpiece—just pour into a pretty dish and watch them vanish!

Serving Ideas:

• Pair with cheese and fruit for a simple appetizer tray.
• Sprinkle on salads or oatmeal for texture and flavor.
• Bag up in mason jars for easy edible gifts.

Storage Instructions:

• Store cooled pecans in an airtight container at room temperature for up to 2 weeks.
• For longer storage, refrigerate in a sealed jar for up to a month. They stay crisp!
• Freeze in zip-top bags for up to 3 months. Thaw at room temperature (spread on a tray to refresh crunch).

Reheating Tips:

• Spread pecans on a baking sheet and warm in a 300°F (150°C) oven for 3–5 minutes. This revives their crunch if they’ve softened.

Honestly, the flavor deepens after a day or two. Sea salt and oil mingle, making pecans even tastier. If you manage to have any leftovers, that is!

Nutritional Information & Benefits

Pecans are packed with healthy fats, fiber, and antioxidants. Each serving (about ¼ cup / 30g) of these crispy roasted pecans supplies:

• Calories: Approximately 200
• Protein: 2.5g
• Healthy Fats: Mostly monounsaturated and polyunsaturated
• Fiber: 3g
• Sodium: Varies depending on salt used (about 150mg with flaky sea salt)

Pecans are naturally gluten-free, low in carbs, and rich in magnesium, zinc, and vitamin E. Sea salt (used in moderation) provides minerals and boosts flavor without overwhelming sodium.

If you have nut allergies, swap for pumpkin seeds. Always check labels if you’re serving to guests with dietary restrictions. Honestly, these pecans make snacking feel a little bit healthier (and a lot more fun)!

Conclusion

So, why should you make crispy old-fashioned roasted pecans with sea salt? Because they’re the kind of snack that brings people together—warm, crunchy, salty, and just a little bit nostalgic. Whether you’re whipping up a batch for a party, gifting to friends, or sneaking a handful while binge-watching your favorite show, this recipe hits every mark.

Customize with your favorite spices, swap out nuts, or experiment with oils—make it your own! For me, these pecans are a staple. They remind me of family afternoons, easy laughs, and simple pleasures. I hope you’ll love them as much as I do.

Try the recipe, leave a comment below, and let me know your favorite variation (or any wild twist you come up with). Don’t forget to share with friends—these pecans deserve a spot on every snack table. Happy roasting!

FAQs

How do I keep roasted pecans crispy?

Let them cool completely before storing in an airtight container. If they soften, just reheat in the oven for a few minutes to revive their crunch.

Can I use other types of nuts for this recipe?

Absolutely! Walnuts and almonds work well. Just adjust roasting times—almonds may need a few extra minutes.

Is this recipe gluten-free?

Yes, crispy old-fashioned roasted pecans with sea salt are naturally gluten-free. Just make sure to check all add-ins and seasonings for hidden gluten.

Can I make these pecans without oil?

You can roast pecans dry, but they won’t be as crispy. For an oil-free version, toast them at a lower temperature and watch closely for burning.

What’s the best salt to use for roasted pecans?

Flaky sea salt is best for texture and flavor. If you only have table salt, use less and sprinkle lightly after roasting.

Crispy Old-Fashioned Roasted Pecans with Sea Salt

---

• Author: David
• Total Time: 25 minutes
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

These crispy roasted pecans are a nostalgic, easy homemade snack with a golden crunch and a hint of sea salt. Perfect for gifting, parties, or healthy snacking, they come together in under 30 minutes with just a few pantry staples.

---

Ingredients

Scale 1x2x3x

• 2 cups raw pecan halves (about 8 ounces)
• 2 tablespoons neutral oil (light olive oil, avocado oil, or melted coconut oil)
• 1 teaspoon flaky sea salt (Maldon or Jacobsen recommended; use 3/4 teaspoon if using fine salt)
• Optional: 1/4 teaspoon ground cinnamon
• Optional: 1 tablespoon maple syrup
• Optional: Pinch cayenne pepper

---

Instructions

1. Preheat oven to 325°F (160°C) and allow at least 10 minutes for temperature to stabilize.
2. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
3. In a medium mixing bowl, combine pecan halves and oil. Toss gently until pecans are evenly coated.
4. Sprinkle flaky sea salt over pecans and toss again. Add any optional ingredients (cinnamon, maple syrup, cayenne) and mix well.
5. Spread pecans in a single, even layer on the prepared baking sheet, ensuring they are not crowded.
6. Roast in the oven for 10 minutes. Stir and flip pecans with a spatula, then return to oven for another 8–12 minutes.
7. Check for doneness after 18 minutes. Pecans should be deep golden brown and smell nutty. If pale, roast for an additional 2–3 minutes.
8. Remove tray from oven using mitts and let pecans cool on the pan for 10–15 minutes to crisp up.
9. Taste and sprinkle with extra sea salt if desired.
10. Transfer cooled pecans to a serving bowl or airtight container for storage.

Notes

For extra crunch, use flaky sea salt and avoid overcrowding the baking sheet. Toss pecans halfway through roasting for even crispiness. Pecans crisp up as they cool, so let them rest before storing. Try variations with cinnamon, maple syrup, or cayenne for different flavors. Store in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Snack
• Cuisine: American

Nutrition

• Serving Size: 1/4 cup (about 30g)
• Calories: 200
• Sugar: 1
• Sodium: 150
• Fat: 21
• Saturated Fat: 2
• Carbohydrates: 4
• Fiber: 3
• Protein: 2.5

Keywords: roasted pecans, sea salt, snack, easy, homemade, gluten-free, vegan, holiday, party, healthy, crispy, nuts