Rosemary Roasted Pecans

I made a small test batch of these adjusting the cayenne down to a dash. We tried them when they were still warm. I love them, hubby gave them a thumbs down. They aren't subtle enough for him.

I'll use less salt when I make them again. They're very easy to make and would probably be good with beer or highball style drinks since the rosemary definitely stands out.

http://www.ehow.com/how_5926848_make-grandma_s-toasted-rosemary-pecans.html

3 cups pecan halves
3 tablespoons chopped fresh rosemary
1 teaspoon cayenne pepper
1 tablespoon coarse salt
1 1/2 tablespoons olive oil


Preheat your oven to 350 degrees, as you will need a hot oven to bake your toasted pecans.
Put your pecans on a large baking pan. Toast until golden, about 10 minutes should do it. Remove the toasted pecans from your oven.
While the toasted pecans are still warm, toss them with rosemary, cayenne, salt and olive oil. Store in airtight container.

I'm one of those people who always hunt for the salted walnuts and pecans in the can of assorted nuts. :D

It's nice to know that they like this recipe, too.

pecans...

Now I can make them any time.

I'd make a test batch and be conservative with the rosemary and salt if your unsure. Mine tasted a bit too salty and when they're warm the rosemary is very fragrant and tastes strong. I'm going to make these this weekend and just play around with the amounts. Makes me wish I still drank beer as they would be great together.

I really like the sugared pecans, too. I should try a batch of those as well.

They came out with a nice lightly sweetened flavor.

I walk home, lol.

Be careful with the amount of salt with this recipe. I'd start with a teaspoon instead of a tablespoon if you want to serve them warm. I put mine in a baggie in the fridge and chilled they aren't tasting overly salty. But warm or room temp could taste over the top.