So, I tossed about 1 1/2 C. pecan halves in about 1 TBS. (maybe a little less) of rice bran oil, several shakes of the coarse ground pepper shaker, and a bit of coarse ground kosher salt. Tossed them into an iron skillet, kept them moving, until they turned a pretty golden brown color and I could smell their lovely aroma. I think, however, that I had the burner up too high. Should've gone with a lower temp for a longer time. Plus, most of the seasonings stuck to the pan.
Next time I'll try putting them in a single layer on a baking sheet lined with parchment paper, drizzle with oil, salt, & pepper (lots of pepper, please!) and put them in a 350 degree oven for a while - just like I do kale chips, only longer bake time. OR, the iron skillet at a lower temp.
Thanks all, for your suggestions. I just love pecans!!
One day at a time...
| Pounds lost: 19.5