My mom found a recipe for Rosemary Pecans in the newspaper awhile back that she cut out and saved for me. She thought they sounded good and that I might like to make them sometime (preferably sometime when she would be able to try them). Since we have a mini road trip planned with my parents and the Nickells, I thought this weekend would be a good time to try the recipe.
Rosemary Pecans (Makes 3 cups)
3 cups raw pecan halves
2 T olive oil
1 T chopped fresh rosemary
Fine sea salt to taste
Arrange pecans on a rimmed baking sheet. Bake at 375 degrees until brown and fragrant, about 12 minutes. Transfer while still warm to a bowl; add olive oil, rosemary, and salt; toss to coat. Return pecans to baking sheet to cool.
As you can tell, this recipe is very simple, but it turned out great. The pecans have a rich toasted flavor, with the added taste of rosemary that is distinct, but not overpowering.
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