Slow-roasted Southern Buttered Pecans

A simple, traditional, age-old recipe, these nuts are best served with semi-soft cheeses, such as Hubbardston blue goat cheese or Saint-Nectaire, and crisp pears or apples, like Macouns, my favorite.

4 cups raw pecan halves
2 tablespoons unsalted butter, cut into piece
Kosher salt to taste

1. Preheat the oven to 250F. Line a baking sheet with parchment paper.

2. Place the pecans on the prepared sheet and arrange in a single layer. Place in the oven and roast, stirring every 15 minutes, until they turn a deep brown color, about 1 hour.

3. Remove from the oven, immediately loosen the nuts with a metal spatula, add the butter, and stir until the nuts are well coated. Sprinkle evenly with salt and serve immediately or set aside to cool