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Butter-Roasted Pecans with Thyme and Cayenne
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Provided By:
Kemp Minifie

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    • Inspiration for these spicy herbed nuts goes to the late author Lori Colwin, who shared her rosemary walnut recipe with Gourmet magazine many years ago. Every time I make these, they disappear faster than any other nibble.

    Ingredients

    Makes: cups

      • 3 tablespoons unsalted butter
      • 1 1/2 tablespoons chopped fresh thyme leaves
      • 1 teaspoon salt
      • 1/2 teaspoon cayenne
      • 3 cups whole pecans (about 12 ounces)

    Directions

    Preheat oven to 350F.

    Melt butter 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.

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    1 Comment

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    lizhait99

    Yum! These did disappear quickly, you might want to double the recipe if you're friends are as eager eaters as mine are.

    January 02 2011 at 6:12 PM Report abuse rate up rate down Reply

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