Simple Roasted Pecan

Roasted pecans are a delicious anytime snack. They are full of flavor and natural goodness and have a fuller flavor then raw natural pecans. But with that comes a shorter shelf life so if you make them, be prepared to eat them or use them in two to three weeks. You can roast pecans dry or in oil, stove top or oven, and even in the microwave. Sometimes all that’s needed is a little bit of salt and oil.

To Dry Roast just follow the instructions below for Roasting Pecans omitting the oil.
To Roast Pecans: Coat 1 cup of pecans evenly with 1 t. cooking oil. On a baking pan spread the pecans evenly and place them into a preheated oven at 350° F. Stir occasionally until the nuts are fragrant and lightly browned (5-10 minutes). Be careful because the nuts will continue to cook after removed from the oven. DO NOT OVERCOOK.
Cool on paper towel. Sprinkle with salt and enjoy.
And now that you know basically how to roast pecans, you can even incorporate them into recipes. Roasted pecans for breakfast?

Pecan Waffles with Roasted Pecan and Banana Syrup

Ingredients:

2 cups all-purpose flour
1/2 cup ground lightly toasted pecans
1 ½ tsp baking powder
4 eggs, separated
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup melted butter plus 1/2 cup cold butter, cut into pieces
2 1/2 cups milk
vegetable oil or non stick cooking spray for coating the waffle iron.
1 cup pecan pieces
1/2 cup cane syrup
4 medium bananas, peeled and cut into 1/2-inch slices

Directions
Preheat the waffle iron according to manufacturer's instructions and preheat the oven to 200 degrees F.
Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine. In another bowl, combine the egg yolks and sugar and whisk until pale yellow. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend. Combine the egg and milk mixture with the flour mixture and whisk until just combined. Do not overmix.
In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix.
Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil. Pour enough batter into the iron to just barely cover the waffle grid. Close the waffle iron and cook according to manufacturer's instructions, or until golden brown, 4 to 6 minutes. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles.
In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes. Add the banana slices and cook until light golden and soft, 2 to 3 minutes. Add the syrup and bring to a simmer. Serve with the warm waffles.