Pecans are tasty little guys. With their slightly sweet flavor and soft texture, they are very popular among the nut family. Though full of fat — heart-healthy fat that is — pecans can help protect us from diabetes, high blood pressure and high cholesterol. They are a great source of copper and manganese and also provide fiber and protein, as well as magnesium, phosphorus, thiamine and zinc to list a few (source). Pecans’ rich supply of manganese helps the body form blood-clotting components, bones, connective tissue and hormones. Manganese is essential for normal brain and nerve function and plays an important role in blood regulation and various types of metabolic functions (source).
I love pecans to begin with but when roasted, they develop a sweet yet smoky flavor. Delicious on a variety of things ranging from salads to ice cream, roasted pecans are awesome. Dry-roasting is often preferred over oil-roasting for a couple of reasons: 1) it’s cheaper, in theory, as you aren’t using an extra ingredient — oil, and 2) it is less fattening. Below are directions on how to roast them.
1 cup unsalted pecan halves
Preheat oven to 500º F. Place pecans in a single layer on a piece of aluminum foil. Bake in preheated oven for approximately 5 minutes or until pecans begin to turn dark brown, but not black. Allow to cool slightly before handling.