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1 pound best quality pecans (I order them wholesale from Alabama each year and store them in the freezer.)
1 stick butter
Kosher salt to taste
How To Prepare:
Preheat oven to 350F. Melt butter in 13x15inch jellyroll pan. DON'T LET IT BROWN - JUST GET IT STARTED MELTING. Remove from oven and stir in pecans making sure they're thoroughly coated. Spread in a uniform layer in the pan. Stir ~every 5 minutes to be sure they don't burn. Test at 15 minutes for crispness. When crisp, remove pan from oven and dump contents in a paper bag. Shake. Add salt to taste and shake again. Spread out to cool then store in an airtight container. They keep for weeks. (My mother may have frozen them to have on hand but I don't remember and haven't tried it.)
Number of Servings:
16 (depending on the addiction)
Carbs per serving - include all nutritional information if known:
Per 1/4 cup - 1.2g net carb, 2.4g protein, 19.4g fat, 186 cal