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
Set the oven to 350 degrees Fahrenheit.
To prepare the baking sheet, line it with parchment paper, since you will be working with a larger amount of nuts than usual.
Combine The Seasoning Ingredients
In a large mixing bowl, combine the melted butter, Cajun seasoning, Worcestershire sauce, and shrimp boil concentrate.
The seasoning mixture will form a thick, chunky consistency, which is 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 evenly coated.
You should be able to see the orange-red seasoning mix on each pecan half.
Roast The Pecans
Spread the seasoned pecans out onto the prepared baking sheet in a single layer and bake for 5 minutes, flipping with tongs, then bake for another 3-5 minutes.
The pecans are done when they smell toasted and the outer coating appears dry.
Cool Before Storing
Remove the pecans from the oven and let them cool completely on the baking sheet for 15-20 minutes before placing them into an airtight container, where they should remain fresh for up to 2 weeks — but they usually don’t last that long at my house!
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.
