Rosemary Pecans

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You’ll go nuts over this addictive appetizer/snack. It comes from my dear friend Cindy, a gifted cook, who just spent three weeks hiking in Italy. If you don’t have access to fresh rosemary, cultivate someone who does or plant some in a pot in a sunny window. Cindy also makes a fabulous rosemary shortbread. I’ll see if I can talk her out of that one, too. SAM

PS Feel free to substitute cashews for pecans. I’ve never made this with almonds, but I don’t know why they wouldn’t work. You might want to roast the almonds 4 or 5 minutes longer than the pecans. My favorite source of fresh nuts is the Sunnyland nut farm in Albany, Georgia. Order online and a big box shows up on your doorstep a couple of days later.

1 1/4 pounds fresh, unsalted pecans
2 tablespoons finely chopped, fresh rosemary
1/2 teaspoon cayenne pepper
2 teaspoons light brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter

In a 375-degree F oven, roast the pecans until fragrant, about 10 minutes. Meanwhile, in a large bowl combine the rosemary, cayenne, sugar, salt, and butter. Toss with the hot pecans.
Makes 1 1/4 pounds.

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2 Responses to Rosemary Pecans

  1. Cindy says:

    Of course you can have the rosemary shortbread recipe — although it really belongs to my friend Margie, who is famous for it. It makes a great gift and is wonderful with cheese and wine. Plus your house will smell great while it bakes — perhaps the best reason to bake, in my opinion.

  2. rockyroadoflove says:

    Fantastic! Stay tuned, guys … you’ll love this! SAM

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