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Ingredients
4 cups pecan halves
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon ground cayenne pepper
1½ teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
½ teaspoon black pepper
¼ cup dark brown sugar
¼ cup melted butter
Instructions
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon ground cayenne pepper
1½ teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
½ teaspoon black pepper
¼ cup dark brown sugar
¼ cup melted butter
1. Preheat oven to 400F.
2. Combine all ingredients in a mixing bowl and toss well. Place pecans in a single layer on a cookie sheet and roast 8 minutes. Makes 4 cups.
Recipe by Doug Hosford, "Southern Comfort," Relish Thanksgiving, November 2007.
Nutritional Information
2. Combine all ingredients in a mixing bowl and toss well. Place pecans in a single layer on a cookie sheet and roast 8 minutes. Makes 4 cups.
Recipe by Doug Hosford, "Southern Comfort," Relish Thanksgiving, November 2007.
Per (1/4-cup) serving: 240 calories, 24g fat, 3g prot., 7g carbs., 3g fiber, 140mg sodium.
