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Sea Salt-Roasted Pecans

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These sea salt roasted pecans are a wonderfully simple snack that celebrates the natural, buttery wealth of the nut. By roasting pecan halves with a touch of melted butter and fine salt, you enhance their earthy sweetness and create a moreish, crunchy texture. This dairy-free recipe is perfect for those seeking a quick, homemade alternative to shop-bought nibbles, filling your kitchen with a delightful toasted aroma as they bake.

Whether you are serving them as a sophisticated accompaniment to drinks or packing them into jars for a thoughtful homemade gift, these roasted nuts are incredibly versatile. They are naturally gluten-free and can be easily adapted for vegan diets by swapping the butter for a light seed oil. Enjoy them warm from the tray or store them in an airtight container for a nutritious, protein-rich treat throughout the week.

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Ingredients for Sea Salt-Roasted Pecans

  • 450g pecan halves

  • 3 tablespoons unsalted butter, melted

  • 1 1/4 teaspoons fine sea salt

How to make Sea Salt-Roasted Pecans

Preheat oven to 163°C. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet.

Bake until fragrant and slightly darkened in colour, about 15 minutes. Cool pecans on baking sheet.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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