Shower Her With Herbs: Rosemary Roasted Pecans


| April/May 2003


Create a symbolic and flavorful menu using herbs that represent love and marriage.

Serves 25

Pecans are delightful with these seasonings, but you could also try preparing mixed nuts this way. Adapted with permission from The Basic Gourmet Entertains (Chronicle Books, 1997) by Diane Morgan, Dan Taggart and Kathleen Taggart.

• 2 pounds whole pecans
• 1/4 cup unsalted butter
• 1/4 teaspoon cayenne pepper
• 1 tablespoon honey
• 1/2 cup chopped rosemary
• 2 teaspoons salt

Preheat the oven to 325 degrees. Divide the pecans between two baking sheets. In a saucepan over low heat, melt the butter with the cayenne, honey and rosemary. Allow the rosemary to sizzle in the butter, and then pour the mixture over the pecans, dividing it between the two pans. Sprinkle the pecans with salt and toss them with a spatula. Roast until the nuts are crisp, about 20 to 25 minutes. Stir twice during baking. Allow to cool before serving.

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