1/2 cup pecan halves, whole or chopped
1 Tablespoon unsalted butter
pinch of salt (optional)
Line a plate with a double thickness of paper towels and keep it near the stove.
Put a small skillet over medium heat and toss in the pecans. Cook the pecans, stirring, for 1 minute, or until they are ever so slightly toasted. Add the butter and continue to cook, turning, until the pecans have absorbed almost all the butter, another 2 minutes or so.
Remove the pan from the heat, stir in the salt, if you’re using it, and turn the pecans out onto the paper towels. Cover with another double layer of paper towels and pat the pecans gently to remove some of the excess butter. Cool to room temperature between the paper towels.
Makes 1/2 cup (enough to top 6 servings)
Storing: In a bowl at cool room temperature, the nuts will keep for about 3 days.
From Dorie Greenspan: Great over puddings, or ice cream or even buttered biscuits, these pecans are quick to make and so good to have on hand. You can multiply the recipe to meet your needs.