Mississippi Spiced Pecans
Make plenty of these mildly sweet and salty nuts--they are great to have on hand over the holidays.
Ingredients
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1 pound pecan halves
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1 tablespoon packed dark brown sugar
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1 1/2 teaspoons kosher salt
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1 teaspoon chopped fresh thyme
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1 teaspoon chopped fresh rosemary
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1/2 teaspoon freshly ground pepper
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1/2 teaspoon piment d'Espelette, (see Tip) or a pinch of cayenne pepper
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2 tablespoons extra-virgin olive oil
Directions
1.
Preheat oven to 350 degrees F.
2.
Spread pecans on a large baking sheet. Roast until fragrant, about 12 minutes. Watch carefully so they don't burn.
3.
Combine brown sugar, salt, thyme, rosemary, pepper and piment d'Espelette (or cayenne) in a small bowl. Transfer the roasted pecans to a large bowl, drizzle with oil and toss well to coat completely. Sprinkle with the spice mixture and toss again. Serve warm or let cool completely and store in an airtight container.
Tips:
Tip: Piment d'Espelette is a sweet, mildly spicy chile pepper from the Basque region of France, ground into a powder. Find it online at spanishtable.com.
MAKE AHEAD TIP: Store in an airtight container for up to 2 weeks.
Nutrition information
Calories 107, Total Fat 11 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Sodium 53 mg, Carbohydrate 2 g, Fiber 1 g, Protein 1 g, Potassium 58 mg. Exchanges: Fat 2
Percent Daily Values are based on a 2,000 calorie diet
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