Make plenty of these mildly sweet and salty nuts--they are great to have on hand over the holidays.
1 pound pecan halves
1 tablespoon packed dark brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground pepper
1/2 teaspoon piment d'Espelette, (see Tip) or a pinch of cayenne pepper
2 tablespoons extra-virgin olive oil
Directions
1. Preheat oven to 350 degrees F.
2. Spread pecans on a huge baking sheet. Roast until aromatic, about 12 minutes. Watch carefully so they don't burn.
3. merge brown sugar, salt, thyme, rosemary, pepper and piment d'Espelette (or cayenne) in a small bowl. Transfer the roasted pecans to a huge bowl, drizzle with oil and toss well to coat completely. Sprinkle with the spice mixture and toss again. Serve warm or let chilled completely and store in an airtight container.
Tips:
Tip: Piment d'Espelette is a sweet, mildly spicy chile pepper from the Basque region of France, ground in to a powder. Find it online at spanishtable.com.
MAKE AHEAD TIP: Store in an airtight container for up to 2 weeks.
0 comments:
Post a Comment