Monita is a Recipe Tester for Food52
In a tightly sealed jar they will probably last 1 - 1 1/2 weeks. I think freezing them may effect the brininess
AntoniaJames is a trusted source on Bread/Baking.
If you are referring to the crispy spice brined pecans, the recipe for which I posted on this site -- they'll keep for at least several weeks if stored in a tightly covered container in a cool, dark place. I've kept them for several months and they've been fine, though they're better within the first month or so. I've never frozen them. I don't think I would, as I believe it would soften them, detrimentally affecting their texture. ;o)
I freeze my own brined pecans, which I make very similarly to AntoniaJames' recipe, and I actually prefer them out of the freezer and store them there even if I'm going to use them up quickly. I haven't found that freezing softens them at all, but rather that it makes them more crispy and snappy. AJ, you should try it sometime!
Please enter a valid email address.
Well played. You deserve a cookie.
This is the kind of dessert you plan a party around
S'mores! Slab! Pie!
The Beginner's Guide To Mezcal
Just 'Til Monday: Cookware Crushes on Sale
The Ugly Truth About Blowing Out Cake Candles
Your New Summer Drink: Seedlip + Soda
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)