Slow-Roasted Southern Buttered Pecans

A simple, traditional, age-old recipe, these nuts are best served with semi-soft cheeses, such as Hubbardston blue goat cheese or Saint-Nectaire, and crisp pears or apples, like Macouns, my favorite.

Makes 4 cups.

4 cups raw pecan halves
2 tablespoons unsalted butter, cut into pieces
Kosher salt to taste

1. Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.

2. Place the pecans on the prepared sheet and arrange in a single layer. Place in the oven and roast, stirring every 15 minutes, until they turn a deep brown color, about 1 hour.

3. Remove from the oven, immediately loosen the nuts with a metal spatula, add the butter, and stir until the nuts are well coated. Sprinkle evenly with salt and serve immediately or set aside and cool.

If you’re sipping: Pinot Noir or cream sherry pairs nicely.

From Party Nuts! 50 Recipes for Spicy, Sweet, Savory, and Simply Sensational Nuts That Will Be the Hit of Any Gathering (The Harvard Common Press, 2002)