Roasted pecans - Frances Mayes– "the key is fall crop pecans, big, fresh, and whole. You simply empty a pound bag onto a parchment lined baking pan–single layer–and dot with a stick of butter–4 ounces. Sprinkle with salt and roast in a 350 degree oven for about eight minutes. Half way, take a spatula and scoot the pecans around to make sure they’re all coated with butter. Allow to cool and then place in a nice tin lined in waxed paper."