Sweet & Spicy Pecans

I seem to have an influx of nuts to use (still laughing), so I thought this looks like a wonderful recipe to try as well as to share.  It is from Sarah Foster's Southern Kitchen Cookbook.

Ingredients:

4 cups pecan halves

1/3 cup natural cane sugar

2 tablespoons fresh rosemary

1 tablespoon sea salt, plus more to taste

½ teaspoon freshly ground black pepper

½ teaspoon ground cayenne pepper

4 tablespoons (1/2 stick) unsalted butter, melted

1 tablespoon pure vanilla extract

For more savory pecans, you can substitute the vanilla with Worcestershire sauce.

Preheat oven to 400°

Melt butter

Place pecans on a rimmed baking sheet and place in oven to toast lightly, 5 to 7 minutes.

While the pecans are toasting, combine the cane sugar, rosemary, salt, black pepper, and cayenne in a bowl and stir to mix well.  Place the butter and vanilla or Worcestershire sauce in a separate bowl. 

Remove the pecans from the oven and add them to the butter and vanilla mixture, tossing to coat.  Add the spice mixture and toss again to coat evenly.

Return the pecans to the baking sheet, spread evenly, and bake for 8 to 10 minutes, until toasted and fragrant, stirring halfway through.  Sprinkle with additional salt, if desired.  Let cool completely.  Pecans will get crispy after they cool down. 

Store in an airtight container until ready to serve.  Pecans will stay fresh for up to 1 week.

This recipe makes a great gift placed in cellophane bags or organza tied with a decorative ribbon. Lends itself well to party favors, party trays, baked gifts, and compliments most cocktails, just saying……..

Hope you enjoy,

Denise
Beds 25 & 29