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.