Directions. Melt unsalted butter, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups pecans, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes or until nuts are beginning to brown. Remove immediately to drain on paper towels.
Roasted pecans are a delicious, low-carb snack that you can eat right out of the bowl. So they’re definitely Keto friendly. They’re also delicious when crushed and used as a coating on pork, fish, and chicken. I have a link to a recipe for pecan coated fish farther down in this post. It’s so easy to make roasted pecans in the oven.
My favorite way to eat roasted pecans is straight out of the serving bowl. However, you can use them in a variety of other ways. For example, add them to a salad for extra flavor and texture. In fact, next time I have this tomato cucumber corn salad I’ll sprinkle a few on top. I think they would also be good on this five bean salad.
In a large bowl, beat the egg white until frothy but not stiff. Add the pecans into the bowl and mix well so all the nuts are covered with egg whites. In a small bowl, combine the cinnamon, salt, and sugar. Sprinkle the sugar mixture onto the nuts and mix bit by bit until all the mixture has been added.