Mother’s Toasted Pecans

Serves: 5
Total Calories: 72
Yield: 3 cups


1/2 cup margarine
3 cups pecan halves
1 salt to taste


Melt margarine on cookie sheet. Pour pecan halves onto cookie sheet and stir to coat well. Arrange in a single layer and lightly salt. Bake in 275° oven for 1 hour, stirring every 15–20 minutes.

Fun Fact: Okmulgee, Oklahoma, holds the world’s record for largest pecan pie, pecan cookie, and pecan brownie. The town holds an annual pecan festival each June.

Nutritional Facts:

Serves: 5
Total Calories: 72
Calories from Fat: 64

This Mother’s Toasted Pecans recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.

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