Sweets for
the Sweet
Written By Catherine Newman
print
single page
comments
Rosemary Pecans
makes 4 cups
These are challengingly spicy for kids (cut back on the cayenne if you like), but satisfyingly salty-sweet for grown-ups. Feel free to experiment with other nuts if your family is not as devoted to pecans as ours is.
Ingredients:
1 pound unsalted pecan halves
2 tablespoons chopped fresh rosemary
1/2 teaspoon cayenne
2 teaspoons brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter
Heat oven to 350 and toast nuts on a cookie sheet, stirring every so often, until they're golden and toasty, about 10 minutes. Combine the other ingredients in a large bowl, then toss in the nuts to coat.
Nuts to You
Okay, you can't shake them out of this sugar pourer ($4, amazon.com), but they sure look sweet. We decorated with aqua parfait ribbon ($5 for 10 feet, papyrusonline.com) and some mini bows ($4 for 100, papermart.com).
