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Once you start eating these you just can’t stop, they are seriously addictive so beware!
I also just wanted to talk about why so many of my recipes specify kosher salt or sea salt. Kosher salt and sea salt have a much larger grain and tend to be much less salty that regular table salt, they also have a much cleaner less bitter “salt” taste. If you don’t have kosher or sea salt the use of regular table salt will result in a much too salty dish, because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt. If you are interested in reading more foodnetwork.com has a great write up and http://www.saltworks.us has a great guide to all the different types of salts.
4 cups of pecan halves
1.5 teaspoons kosher or sea salt
1/8 teaspoon cayenne pepper
1 heaped tablespoon dark brown sugar
1 generous tablespoon of finely chopped fresh rosemary leaves
1 tablespoon melted butter
1 tablespoon honey or golden syrup
1 tablespoon olive oil
Spread the pecans out on a baking sheet and bake at 350F for 15 minutes. Meanwhile melt the butter and add it to a large bowl with the olive oil and golden syrup or honey. Then in a separate bowl mix together the brown sugar, rosemary, cayenne, salt and blend with a fork. When the pecans are finished in the oven, gently add them to the bowl, throughly coating them with the melted butter, olive oil and syrup/honey mixture. Sprinkle in the brown sugar, rosemary, cayenne, salt mix, mixing as you do to insure even coating and then return the pecans to the baking sheet to roast for an additional 3 to 4 minutes until they smell wonderful – keep an eye on them though you don’t want to over cook them. They taste great right away and they can be store for a one week in an airtight container, although in my house they never last that long! – Melani [print-me]
Andee - One thing in TX we have plenty of is pecans and rosemary! Gotta try this one.