Spiced Pecans

By Hklbrries

These are great as a snack or on top of a salad.

"When it comes to Thanksgiving, Karry Hosford pulls out the good stuff - her family silver, china and crystal. But this mother of two and contributing photographer for Relish magazine injects comfort into the rest of the big meal. Guests are casually attired, and the children, including the Hosfords' sons Jack and Walker, are never relegated to the 'kids' table' - they join right in the celebration.

Karry and her husband, Doug, run a combination cooking school, cookware store, catering company and photography studio in Natchez, MS called High Cotton (www.highcottonnatchez.com). Adding contemporary twists to traditional Southern dishes, they design their Thanksgiving menu to reflect Karry's relaxed style and Doug's Southern roots. Bacon and pecans abound in everything from the salad to the mustard greens to the sweet potato casserole. And more than a little bourbon is enjoyed before the meal.

Family heirlooms share the stage with creative Thanksgiving fare, making for a celebration that's Southern comfort at it's best: good food, good friends and good drink."

Ingredients

• 4 cups pecan halves
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp ground cayenne pepper
• 1 ½ tsp finely chopped fresh thyme
• 1 tsp finely chopped fresh rosemary
• ½ tsp black pepper
• ¼ cup dark brown sugar
• ¼ cup melted butter

Details

Servings 4
Adapted from relishmag.com

Preparation

Step 1

Preheat oven to 400F.

Combine all ingredients in a mixing bowl and toss well. Place pecans in a single layer on a cookie sheet and roast 8 minutes

Nutrition Information:
Per (1/4-cup) serving
240 calories
24 g fat
3 g protein
7 g carbohydrates
3 g fiber
140 mg sodium