By John Griffin
Posted on07 July 2010.
Pecans made with this recipe will likely go fast in your house. But if you have any leftover Rosemary Pecans, chop them finely and use them on goat cheese. Serve with roasted red peppers and your choice of crackers.
2 tablespoons butter
1 teaspoon sugar
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 cups pecan halves
2 teaspoons chopped fresh rosemary
Preheat the oven to 375 degrees.
Melt the butter in a medium skillet over medium heat. Stir in the sugar, cayenne pepper and salt. Add the pecans and toss to coat.
Transfer the pecans to a rimmed baking sheet and arrange in a single layer. Bake, stirring occasionally, until toasted, 8 to 10 minutes.
Add the rosemary and toss to combine. Serve warm or at room temperature.
Makes 8 servings.
Source: Adapted from "Real Simple: Easy, Delicious Meals" edited by Lygeia Grace and Kate Merker
Chopped Rosemary Pecans on goat cheese with roasted red peppers