Rosemary Pecans

November 9, 2008

rrpecans
Easy and so, so good you’d better have carryout bags for your guests. The basic recipe works with just about any kind of nuts. Just make sure you don’t burn them. Use your nose. When they start to smell toasty, they’re roasted.

PS You can get Szechuan peppers from mail-order houses like Penzys. Trust me, they’re worth the extra effort.

8 ounces unsalted pecan halves [or English walnuts]
1 T melted sweet butter
1 tsp sweet curry powder
1/4 tsp Szechuan peppers, crushed in a mortar and pestle
1 tsp honey
2 T finely chopped fresh rosemary
1 tsp sea salt or to taste

Pre-heat the oven to 375 degree F. Spread the nuts in one layer in a 9- by 13-inch baking pan and roast until fragrant and beginning to change color, 8 to 10 minutes. In a small saucier over very low heat, melt the butter. Add the curry powder, peppers, honey, and rosemary. Add the warm nuts and salt and toss until thoroughly coated.
Makes 1 1/2 cups.


Rosemary Pecans

June 18, 2007

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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.