Thursday, November 29, 2012

Rosemary Roasted Pecans



I brought these to Thanksgiving dinner, where they were overshadowed by another batch of roasted nuts I had brought (see Garam Masala Spiced Nuts). So I had about 1 1/2 pounds of Rosemary Roasted Pecans to enjoy at my leisure, post-holiday. And, I must say, the simplicity of these nuts have really grown on me.

Next time, I might increase the amount of cayenne, salt, and honey - just to make them pop a bit more. But as they are, the flavoring is nice and subtle. And, undoubtedly, better for you than increasing any salt and sugar on them!


Rosemary Roasted Pecans
The Basic Gourmet Entertains

2 lb pecans, whole
1/2 stick unsalted butter (2 oz)
1/4 tsp cayenne
1 T honoey
1/2 c rosemary, chopped
2 tsp salt


Preheat oven to 325.

Divide pecans between 2 rimmed baking sheets. In a 1-quart saucepan over low heat, melt butter with cayenne, honey, and rosemary. Allow rosemary to begin to sizzle, then immediately pour over pecans.

Sprinkle pecans with salt and toss with a spatula.

Roast pecans until crisp and brown, about 25 minutes. Stir twice during baking. Let cool.

Store in tightly sealed freezer bags; will keep 3-4 months in freezer. If frozen, refresh pecans in a 300-degree oven for 10 minutes before serving. 

 

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