About Food offers a recipe for oven-roasted salted pecans that involves butter and salt. This recipe can be used as a garnish, topping or snack by itself. Kentucky Derby features a similar recipe that has some variations.
To make About Food's Slow Roasted Pecans, spread 1 pound pecan halves on a baking pan. Place pan on center rack of oven and roast at 250 degrees, stirring occasionally. Roast for about 60 minutes or until the pecans begin to turn brown and become aromatic. Cut 2 tablespoons unsalted butter into small pieces. Add butter to pecans and stir until pecans are coated and butter is melted.
Return pan to oven and bake for 10 more minutes. While pecans are still hot, salt to taste. The pecans can be served warm or cooled; keep stored in a tightly sealed container.
To make Kentucky Derby's Toasted Pecan Halves, first preheat the oven to 325 degrees. Spread 4 cups pecan halves on a large pan and bake for 10 minutes. Remove from oven and stir in 1/4 cup butter until pecans are coated. Evenly sprinkle on 3 teaspoons salt and stir until coated.
Lower the oven temperature to 250 degrees. Bake pecan halves 20 to 30 more minutes, stirring twice. At 15 minutes, test pecans for doneness to prevent overcooking. Keep in mind that nuts continue cooking even when removed from the oven.