Rosemary Roasted Pecans

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

Introduction

A big bowl of roasted nuts is a favorite pre-dinner nibble. It’s also easy to prepare and serve. This version relies on aromatic rosemary, a touch of butter, and a spot of honey.

Ingredients

	2	lb. whole pecans
	2	oz. (½ stick) unsalted butter
	¼	tsp. cayenne pepper
	1	Tbsp. honey
	½	cup chopped fresh rosemary
	2	tsp. salt

Steps

Preheat oven to 325°F. Divide pecans between 2 rimmed baking sheets. In a 1-quart saucepan over low heat , melt butter with cayenne pepper, honey, and rosemary. Allow rosemary to begin to sizzle in butter, then immediately pour butter over pecans, dividing it between the 2 pans. Sprinkle pecans with salt and toss with a spatula. Roast pecans until crisp and brown, about 25 minutes. Stir twice during baking. Let cool. To serve, divide among 2 bowls or place in 1 large (2-quart capacity) bowl.
Store pecans in tightly sealed freezer bags. In a very cold freezer (0°F) they will keep 3 to 4 months. If they have been frozen, it is nice to refresh them in a 300°F oven for 10 minutes before serving.

This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.