Pecans taken to another level with just a few ingredients. Lisa's version calls for smoked salt, which wasn't in my pantry. Hence we subbed chopped garlic and regular salt and found ourselves hopelessly addicted!
Placed in a cute jar with a bow these nuts will make a lovely holiday hostess gift.
2 Tbs Butter
2 generous Tbs honey
2 small cloves finely chopped garlic (my addition, not in Lisa's recipe)
3 Tbs rosemary (I used 1 1/2 tsp dried rosemary)
2 cups raw pecans
1/2 to 1 tsp smoked salt (I used about 1/2 tsp Pink Himalayan Salt)
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| If only you could smell Instagram! |
In a small saucepan, melt the butter, honey and garlic over medium-low heat.
When the butter is melted, add the rosemary leaves and stir to incorporate. Turn off the heat. Let the rosemary and garlic infuse for about 10 minutes.
After 10 minutes, add the pecans and toss to coat. Spread the nuts over the parchment paper and place the pan in the preheated oven.
Bake 13-15 minutes, or until the pecans are lightly toasted. Remove from the oven and immediately sprinkle salt over the hot pecans.
Allow the pecans to cool and "set" before serving (note... tasting hot nuts out right out of the oven simply because you can't stand waiting because they smell so good may cause burns to occur on your tongue. I may or may not know this from experience...).
Store pecans in an airtight container. If you have any leftover.
