Crunch! Crunch! That’s the sound of crispy satisfaction coming straight from your salad bowl. No, they’re not carby croutons, they’re (low-carb) toasted pecans, which offer a similar texture and feel but with heart-healthy fats and antioxidants. And the flavor? Buttery, nutty and gently sweet. Note that toasting pecans intensifies the flavor and crunch, so it’s a must (mouthwatering, munchy madness).

Recipe notes:

• Perfectly toasted pecans will elevate any dish you add ’em to, sweet or savory!

• You have to keep an eye on your pecans as they toast to ensure they don’t burn. Once they start to toast, your pecans can go from nice and toasty to burnt fairly quickly, so keep a close watch on them.

• The oven is particularly great when you’re making a great big batch (more than 1 cup of pecans), as you can fit many more nuts on a baking sheet than a skillet. But you can make ‘em in the oven to satisfy even the smallest of crunch cravings.

• Whether you’re toasting your pecans in a skillet or in the oven, make sure they are spaced out—  if you crowd the pan or baking sheet, your pecans can brown unevenly.

• Allow the pecans to fully cool before storing them in an air-tight container in the fridge for up to 2 weeks. If you know you’re not going to be able to use them all in a few weeks, store them in the freezer in a freezer-safe bag. Nuts have heart-healthy fats that can go rancid when stored at room temperate.

• Delicious on overnight oats, my Single-Serve Sweet Potato Casseroles, Air Fryer Banana Split, and Harvest Bowl!