Saturday, April 26, 2014

Rosemary Roasted Pecans

Rosemary Roasted Pecans
2 pounds whole pecans
1/4 cup butter
1 tablespoon honey
1/2 cup chopped fresh rosemary
2 teaspoons salt
Preheat oven to 325^ degrees.  Divide pecans between 2 rimmed baking sheets.  In a 1 quart saucepan over low heat, melt butter with cayenne pepper, honey, and rosemary.  Allow rosemary to begin to sizzle in butter: then immediately pour butter over pecans, stir well and divide between two rimmed baking sheets.  Sprinkle with salt and toss with a spatula.  Roast pecans until crisp and brown, about 25 minutes.  Stir twice during baking.  OLet cool.  To serve, divide between two bowls or place in one large bowl (2 quart capacity).

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