Friday, January 8, 2010

Minted Walnuts or Spicey Pecans??

Minted Walnuts, page 186 in Tastes & Treasures cookbook, are a wonderful snack. This is another great recipe using pecans. These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
Jessica's Spiced Pecans Photo: Landon Nordeman from Saveur Magazine


4 tbsp. unsalted butter
2 cups pecan halves
2 tbsp. light brown sugar
2 tbsp. roughly chopped
rosemary leaves
2 tsp. Worcestershire
2 tsp. smoked paprika
1 tsp. chili powder
1 tsp. kosher salt
1⁄2 tsp. Tabasco
1⁄4 tsp. freshly ground black
1⁄4 tsp. ground cinnamon


Heat butter in a 12" skillet over medium heat. Add pecans and cook, swirling skillet constantly, until nuts are toasted, about 5 minutes.

Add brown sugar, rosemary, worcestershire, paprika, chili powder, salt, Tabasco, black pepper, and cinnamon and stir until pecans are evenly coated. Continue cooking pecans, stirring constantly, until fragrant, 1–2 minutes.

Transfer pecans to a parchment paper–lined baking sheet, spread into a single layer, and let cool, stirring pecans and breaking up sugar and spices occasionally.


Note: Bump up the sugar or chili powder to sweeten or add more spice.