Friday, December 24, 2010

Rosemary-Scented Pecans

My friend Brian makes these pecans every year for his XXX-mas party. While there is always a lot of delicious food at his party these are my favorite, I can just eat handfuls of them. They are the perfect little nosh to serve alongside cocktails. And they are insanely easy to make. There are recipes for these all over the internet, so here is my version.

I have made these with fresh rosemary several times, and I have to say I prefer dried rosemary for this recipe. Fresh rosemary just doesn't give a strong enough flavor.

Rosemary-Scented Pecans

1lb Pecan halves
1/4 unsalted butter, melted
2 tsp worcestershire sauce
1 1/2 tsp salt
1/2 tsp granulated sugar
1/2 Tbsp dried rosemary lightly crumbled
1/8 tsp cayenne pepper (optional)

Preheat oven to 300F. Place pecans on a baking sheet and toast in oven for 15 minutes. Combine melted butter and worcestershire sauce and whisk to combine. Remove from oven, and drizzle with butter mixture. Sprinkle salt, sugar and dried rosemary (and cayenne pepper if using) over nuts and toss to combine. Return to oven for 7 1/2 minutes, Toss nuts again, and bake a final 7 1/2 minutes. Toss nuts one final time and allow to cool before storing in an airtight container.

1 comment:

  1. Thanks for the shout-out, but I can't take any credit for this recipe. I had them at a party in Chapel Hill (probably 15 years or so ago), made an absolute pig of myself by scarfing these pecans down all night long! The real shout-out should be to Barbara Merten.