“Old School Pecan”

Step 2: Melt the Butter and Mix Ingredients

In a small saucepan over low heat, melt the butter. Once melted, remove from heat and stir in the sugar, vanilla extract, salt, and cinnamon (if using). Make sure the mixture is smooth and evenly combined.

Step 3: Coat the Pecans

Place the pecan halves in a large mixing bowl. Pour the butter-sugar mixture over the pecans and stir gently until all the nuts are coated evenly. Each pecan should have a glossy, buttery coating.

Step 4: Arrange on Baking Sheet

Spread the coated pecans in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.

Step 5: Bake to Perfection

Bake the pecans in the preheated oven for 15–20 minutes, stirring halfway through. Keep a close eye on them—pecans can go from golden brown to burnt quickly. You want them lightly toasted, aromatic, and perfectly crunchy.

Step 6: Cool Completely

Remove the baking sheet from the oven and let the pecans cool completely on the sheet. As they cool, the sugar coating will harden, giving them a satisfying crunch.

Step 7: Store or Serve

Once cooled, transfer the pecans to an airtight container. They can be stored at room temperature for up to 2 weeks. Serve them as a snack, sprinkle over salads, or use as a topping for desserts like ice cream or cakes.

Tips for Perfect Old-School Pecans:

1. Use fresh pecans – Old or stale nuts can taste bitter.
2. Don’t skip the parchment paper – Sugar can stick and burn on a bare baking sheet.
3. Optional flavors – Add a pinch of nutmeg or cayenne for a unique twist.
4. Small batches – Baking in small batches ensures even coating and roasting.

Old-School Pecans are more than just a snack—they’re a piece of Southern culinary history. Sweet, buttery, and slightly crunchy, they’re easy to make and even easier to enjoy. Perfect for gifting or indulging yourself, these pecans are sure to become a favorite treat in your household.

If you want, I can also create a visual step-by-step version with images for each step, almost like a mini recipe guidebook. That makes it really easy to follow, especially for beginners.

Do you want me to do that?