Sweet Herb Roasted PecansFrom midgelet 8 years ago
- 1 pound pecan halves shopping list
- 1 tablespoon packed dark brown sugar shopping list
- 1 1/2 teaspoons kosher salt shopping list
- 1 teaspoon chopped fresh thyme shopping list
- 1 teaspoon chopped fresh rosemary shopping list
- 1/2 teaspoon freshly ground pepper shopping list
- 1/2 teaspoon piment d’Espelette (see Tip) or a pinch of cayenne pepper shopping list
- 2 tablespoons extra-virgin olive oil shopping list
How to make it
- Preheat oven to 350°F.
- Spread pecans on a large baking sheet.
- Roast until fragrant, about 12 minutes.
- Watch carefully so they don’t burn.
- Combine brown sugar, salt, thyme, rosemary, pepper and piment d’Espelette (or cayenne) in a small bowl.
- Transfer the roasted pecans to a large bowl, drizzle with oil and toss well to coat completely.
- Sprinkle with the spice mixture and toss again.
- Serve warm or let cool completely and store in an airtight container.
- TIP: Tip: Piment d’Espelette is a sweet, mildly spicy chile pepper from the Basque region of France, ground into a powder.
- Find it online at spanishtable.com.
- MAKE AHEAD TIP: Store in an airtight container for up to 2 weeks.
The Cookmidgelet Eastern, USA
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