Published by Workman
Neither cloyingly sweet nor overly salty, these nuts derive their heightened flavor from rosemary with a kick of cayenne pepper.
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionCocktail Party, game day
Recipe Coursehors d'oeuvre, snack
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian
Taste and Texturecrunchy, nutty, salty, savory, spiced
- 4 cups pecan halves
- 1½ teaspoons Kosher salt
- Pinch of freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 1 heaping teaspoon dark brown sugar
- 1 heaping tablespoon freshly chopped rosemary leaves
- 1 tablespoon melted butter
- 2 tablespoons olive oil
Preheat the oven to 350°F.
Place the pecans on a baking sheet and bake for 15 minutes. Remove from the oven. Season the pecans with the salt, pepper, cayenne, sugar, rosemary, butter, and olive oil. Toss together until the pecans are thoroughly coated. Return the pecans to the oven for another 2 to 3 minutes, until toasted and fragrant, but be careful not to overcook them.
2004 Frank Stitt