Honey Roasted Pecans With Rosemary

03bHoneyRosePecansbfLOMy husband follows Sweet Paul on facebook, and around about once a month or so, he forwards me a link to something he’d like me to try.

As it happened, I needed some spiced nuts for a salad I’d been wanting to make, and these looked as tho’ they’d work; which they did, but next time, I’m gonna cut back on the rosemary – mebbe even skip it entirely and try a pinch of Cayenne instead. The pecans (walnuts would be good here, too) were just a touch too rosemary-ish.

01cAddHoneybfLOStill and all, tasty and pretty simple to prepare, so why not try a batch today?

02aPecansRosemarybfLOINGREDIENTS
•2 tbsp unsalted butter
•1 tsp coarse sea salt
•1/2 tsp black pepper
•2 cups raw pecan halves
•3 stems rosemary*
•4 tbsp honey

*Remember, I thought these came out a bit too strong in the rosemary flavor, mebbe cut back to one stem, or eliminate it entirely and substitute mebbe 1/2 tsp Cayenne to add a bit of heat to your sweet.

Heat your oven to 325º and line a baking pan with foil or parchment paper.

02bRoastbfLOMelt the butter, then whisk in the salt, pepper, and honey in a large bowl until nicely blended – add the Cayenne here, if you’re going that route..

Stir in the nuts and the rosemary (if using), and stir until the nuts are uniformly coated.

Turn the nuts out in and arrange in a single layer on your baking pan, then pop into the oven for five minutes.

Give ’em a stir, then roast for another five minutes.

Note: if you’ve used foil to line your pan, mebbe transfer them to parchment or waxed paper to cool; the honey will stick a bit.

This entry was posted in Appetizers/Munchies and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *