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Ingredients
- 1 lb pecan halves
- 1 Tbs packed dark brown sugar
- 1 1/2 tsp kosher salt
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 1/2 tsp freshly ground pepper
- 1/2 tsp piment d'Espelette, (see Tip) or a pinch of cayenne pepper
- 2 Tbs extra-virgin olive oil
Details
Preparation
Step 1
1. Preheat oven to 350°F.
2. Spread pecans on a large baking sheet. Roast until fragrant, about 12 minutes. Watch carefully so they don’t burn.
3. Combine brown sugar, salt, thyme, rosemary, pepper and piment d’Espelette (or cayenne) in a small bowl. Transfer the roasted pecans to a large bowl, drizzle with oil and toss well to coat completely. Sprinkle with the spice mixture and toss again. Serve warm or let cool completely and store in an airtight container.
Servings: 32
Yield: 4 cups
Cooking Times
Total Time: 20 minutes
Nutrition Facts
Serving size: 1/32 of a recipe (0.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 107.18
Calories From Fat (87%) 92.93
% Daily Value
Total Fat 11.05g 17%
Saturated Fat 0.99g 5%
Cholesterol 0mg 0%
Sodium 88.34mg 4%
Potassium 60.39mg 2%
Total Carbohydrates 2.42g <1%
Fiber 1.38g 6%
Sugar 0.98g
Protein 1.31g 3%
Recipe Type: Holiday
Tips
Make Ahead Tip: Store in an airtight container for up to 2 weeks.
Tip: Piment d'Espelette is a sweet, mildly spicy chile pepper from the Basque region of France, ground into a powder. Find it online at spanishtable.com.
Reviews
4 stars - First year for these. Very good. - ME 12/24/2011
Source
Source: From EatingWell: November/December 2007
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