Paige's Snappy Toffeed Pecans
1 cup (2 sticks) plus 2 tablespoons unsalted butter
1 3/4 cups plus 2 tablespoons sugar
1 tablespoon kosher salt
3 1/2 cups raw pecan halves
1. Line a baking sheet with parchment paper.
2. Place butter in a large, heavy- bottomed skillet over medium-low heat until melted. Add sugar and salt and stir briskly until mixture comes together. Add nuts and cook stirring evenly and constantly, until sugar caramelizes and coats nuts.
3. Cook until the sugar has turned a beautiful oak brown, 5 to 7 minutes, and carefully pour the hot mass onto the prepared sheet. Quickly separate nuts with forks or tongs. When nuts have cooled completely, transfer to an airtight container and store for 3 to 5 days or freeze for up to 2 weeks. Makes 5 cups.

Slow-Roasted Southern
Buttered Pecans
4 cups raw pecan halves
2 tablespoons unsalted butter, cut into pieces
Kosher salt to taste
1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
2. Place pecans on sheet and arrange in a single layer. Place in oven and roast, stirring every 15 minutes, until they are a deep brown color, about 1 hour.
3. Remove from oven, immediately loosen the nuts with a metal spatula, add butter and stir until nuts are well coated. Sprinkle evenly with salt and serve immediately or set aside to cool. Makes about 4 cups.