Monday, September 12, 2016

Rosemary Pecans

Recipe from Real Simple
Husband-Tested in Alice’s Kitchen
Serves 8

When you need a lovely, tasty party appetizer that takes just a few minutes to prepare, this is the ticket.  The flavors of the rosemary, cayenne, butter and sugar are very subtle, but quite nice.  Serve these along with some cheese and cold crisp grapes for a nice pre-party snack.

2 Tablespoons unsalted butter
1 teaspoon sugar
1/8 teaspoon cayenne pepper
½ teaspoon kosher salt
2 teaspoons finely chopped fresh rosemary
2 cups pecan halves

Heat oven to 375° F. Melt the butter in a medium skillet over medium heat. Stir in the sugar, cayenne pepper, and ½ teaspoon salt. Add the pecans and toss to coat.
Transfer the pecans to a rimmed baking sheet and arrange in a single layer. Bake, stirring occasionally, until toasted, 10 to 12 minutes.
Add the rosemary and toss to combine. Serve warm or at room temperature.

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