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
