Salted Slow-Roasted Pecans

Makes 4 cups

30 minutes or fewer

Chef: Ann Gentry of Real Food Daily in Los Angeles. “Growing up, we always had heavily salted pecans served as a starter to enhance our appetites before the feast. This is my version, using better-quality salt, and less of it," says Gentry. These pecans can be served warm or cooled. They will stay fresh in a tightly sealed glass jar for up to a week.

• 4 cups shelled raw unsalted pecans
• 3 Tbs. vegetable oil or melted butter
• 1 Tbs. fine-grained Himalayan Pink salt, plus more to taste (optional)

1 | Preheat oven to 250°F. Line rimmed baking sheet with parchment paper. Wash pecans in mesh strainer under running water. Shake out any excess water.
2 | Toss together all ingredients in large bowl. Spread in single layer on prepared baking sheet, and bake 25 to 30 minutes, or until pecans turn deep brown.
3 | Transfer pecans to paper towels, and season with more salt, if using.