keetpy

That makes sense. In that context, you'd effectively concentrate the flavor of the pecans by drying them. Good idea on checking the before/after weight next time.

That's certainly true, but I'd like to have some reasoning behind what aspect about this preparation I like, so I can consider ways to improve it. I suppose the question is: if I cover the pecans in butter and roast them once, does that impede the roasting of the pecans themselves to a great degree by limiting their direct exposure to the heated air? Are there significant compounds that would be created on the surface of the pecans that wouldn't if they were coated in butter?

Anecdotally, I've been really happy with the practice of roasting pecans once, coating them in simple syrup and salt and then roasting them again. Recipe here: https://www.cinc.kitchen/recipes/nfHe9Q8ziy. My thinking is that the first roast brings out roasted notes in the nuts, and then the second roast is focused on caramelizing the sugar. It seems most people just combine the pecans with sugar, salt, and melted butter and roast once. Does anyone know the science well enough to tell me that roasting twice may have some demonstrably better effect? Or maybe I'm just imagining it?