I know, I’m the worst blogger ever. Please forgive me. But some days you just have to do what’s necessary – and yesterday I just had to go to bed at 8:30. I was really tired. Not that a single early bedtime explains my pitiful blogging over the last week, but it’s representative of a lot of things going on right now. I promise to do better over the weekend. But for now, on to the recipe!
This recipe is so simple that I feel like a bit of a fraud posting it, but it was a bit hit at Thanksgiving. At the time my dad was sticking to a low carb diet so he couldn’t sample any of the four kinds of chocolate chip cookies I made for the holiday feast. So for him (and for the health conscious folks at our Thanksgiving dinner) I roasted some almonds and pecans with different seasonings. Not only is roasting nuts ridiculously easy, but the result is really tasty. This recipe will even satisfy the vegetarians and vegans in your life! These rosemary pecans were very a very popular appetizer at the Thanksgiving dinner we attended. I will definitely be making them again!
2 c pecan halves
1 Tbsp olive oil
1 Tbsp crushed dried rosemary
1/2 tsp kosher salt
In a medium bowl, drizzle the pecan halves with oil and stir to coat. Then add the rosemary and salt and stir to evenly coat the pecans with the spices. (I wish I’d had some ground rosemary for this recipe because a lot of the crushed rosemary fell off the pecans. If you have a spice grinder this would be a good time to employ it.) Spread the pecans in a single layer on a cookie sheet lined with aluminum foil. Bake at 350 deg F for about 20 minutes, stirring once, or until the nuts are toasted. Be careful not to burn them! Enjoy!