Roasted Pecan

Roasting

Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat, and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash.

Pecan

The pecan is a species of hickory native to the Southern United States and northern Mexico in the region of the Mississippi River.

roasted

Adjective

1. Cooked by roasting.

Verb

1. simple past and past participle of roast

pecan

Noun

1. A deciduous tree, Carya illinoinensis, of the central and southern United States, having deeply furrowed bark, pinnately compound leaves, and edible nuts.
2. A smooth, thin-shelled, edible oval nut of this tree.