Ingredients (~6 cups)
- 6 cups raw pecan halves
- 6 Tbsp salted butter, melted
- 1 1/2 Tbsp Cajun seasoning
- 1 1/2 Tbsp Worcestershire sauce
- 1 tsp liquid shrimp and crab boil concentrate
Preheat Oven and Prep Your Pan
Set your oven to 350F.
Line a large rimmed baking sheet with parchment paper – you’ll need the space since we’re doing a bigger batch.
Mix the Seasoning Base
In a large mixing bowl, stir together the melted butter, Cajun seasoning, Worcestershire, and shrimp boil concentrate.
The mixture will look pretty thick and chunky from the seasoning – that’s exactly what you want.
Coat the Pecans
Add all the pecans to the bowl and toss with a large spoon or your hands until every pecan is coated.
You want to see the orange-red seasoning mixture clinging to each pecan half.
Roast the Pecans
Spread the seasoned pecans in a single layer on your prepared baking sheet.
Roast for 5 minutes, then flip them with tongs and roast for another 3-5 minutes.
They’re done when they smell toasted and the coating looks set – not wet anymore.
Cool Completely Before Storing
Pull them out and let them cool completely on the pan – about 15-20 minutes.
They’ll get crispier as they cool down.
Store in an airtight container for up to 2 weeks, though they never last that long around here.
Cajun Roasted Pecans
Ingredients
Ingredients (~6 cups)
- 6 cups raw pecan halves
- 6 Tbsp salted butter melted
- 1 1/2 Tbsp Cajun seasoning
- 1 1/2 Tbsp Worcestershire sauce
- 1 tsp liquid shrimp and crab boil concentrate
Instructions
- Preheat oven to 350F and line a large rimmed baking sheet with parchment paper.
- In a large bowl, mix melted butter, Cajun seasoning, Worcestershire sauce, and shrimp boil concentrate.
- Add pecans and toss until fully coated.
- Spread pecans in a single layer on prepared baking sheet.
- Roast for 5 minutes, flip with tongs, then roast another 3-5 minutes until coating looks set and pecans smell toasted.
- Let cool completely on pan, about 15-20 minutes.
