Do you need some spicy herbed nuts to snack on this weekend? This just might be the snack for which you have been searching. It is "the" snack. I couldn't keep my hand away from the baking sheet, the cooling rack or the bowl! I was getting worried that they would disappear before we left for our get together... I envisioned me arriving at our destination with an empty bowl and a sheepish grin....they are that good!! They are that simple! They are the perfect snack with cocktails or without!
My friend sent me the recipe and there wasn't a credit on it...there was just the statement that the inspiration for these nuts goes to the late author, Lori Colwin, who shared her rosemary walnut recipe with Gourmet magazine many years ago... I am happy she did... I am happy that somebody was inspired to mix up this wonderful snack!
Butter-Roasted Pecans with Thyme and Cayenne
1 1/2 Tbsp chopped fresh thyme leaves
1 tsp salt
1/2 tsp cayenne
3 cups pecan halves (about 12 ounces)
Preheat oven to 350° F.
Melt utter in a small saucepan over medium-low heat and stir in thyme,salt, and cayenne.
Pour over pecans in a bowl and toss well to evenly coat.
Spread out pecans in a rimmed baking sheet and bake in middle of oven until golden and fragrantly toasty, 10 to 12 minutes.
Make ahead: Pecans can be roasted 2 days ahead and kept at room temperature. Re-warm in a low oven before serving.
I am sharing this treat at Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.