Put the pecans (raw) into a slightly larger container
Sprinkle salt and water evenly, but not too much, just to melt the salt and coat the nut with salt, so the shell is moist. If coarse-grained sea salt is used, melt the salt grains in water before adding them to the nuts.
Keep your PAWS together to make sure each nut is moist
Lay tin foil on the grill. Note that tin foil has a reflective and matte surface. Turn the matte face up, that is, the matte face to the nuts.
Spread the nuts out on the tin foil and try not to fold them together
The oven is not preheated! The oven is not preheated! The oven is not preheated! Say the important things three times! Place the grill directly in the bottom of the oven and turn the heat to 180 degrees for 13 minutes. (note that each oven has a different temper, so adjust it according to the specific situation. It's better to spend less time than to overdo it.)
Once you're done, turn on the oven, don't take out the grill, and use your hands or any handy tools to dig through the nuts (they'll stick to the foil because of the water, separate them). Leave oven door ajar until cool. Take out and eat! You can't stop eating! Remember to hand in your homework
As mentioned earlier, nuts are rich in oil, so the oven only needs to bake the nuts until they are half cooked. The oil inside the nuts will continue to heat itself until fully cooked. So never can because don't think it's just hard baked, then eventually you have to eat how to paste the identification of nuts, baked to a suitable temperature (and) meet the following conditions: 1, open the oven door, feel the skin with the hand, is the dry 2, (keep quiet surroundings) you will hear the rustling of finely, suggesting that internal nut oil has reached a very high temperature, the self heating. The sound then cools for at least 10 minutes. 3. Crack or crack a nut with a light beige interior.