I have many (many!) recipes for spiced nuts (more than I have ever used but I guess I need to remedy that situation). One of my favorite’s is my adapted version of Union Square Cafe’s Best Bar Nuts, but if a nut recipe has fresh minced rosemary I’m pretty much all in. But, that said, I’m not a fan of nuts that use egg whites to coat. It’s not so much the taste, though that is a bit odd, but largely a texture issue. I’m kind of a butter, sugar, and bake girl.
4 Tbs unsalted butter
2 cups pecan halves
2 Tbs chopped fresh rosemary leaves
2 Tbs brown sugar
2 Tbs Worcestershire
1/2 tsp fresh ginger, grated
1 tsp chili powder
1 tsp kosher salt
1/2 tsp Tabasco
1/4 tsp freshly ground black pepper
One wedge of fresh lime or more if it makes you happy
Heat butter in a large non-stick skillet over medium low heat. Add pecans and cook, swirling pan constantly until pecans are toasted, 5 minutes or so. Add the chopped rosemary and swirl because it smells so good.
Add remaining ingredients except lime and stir to coat pecans. Continue cooking and keep stirring for 1 – 2 minutes. Add lime juice and stir for a bit. Transfer pecans to parchment-lined baking sheet, making sure they are in a single layer and let cool. Break up any large pieces.
Note: This is not in the original recipe, but I let the pecans sit in a low oven for about ten minutes. They are still sticky, but the humidity here is a bit of a hot mess (not much if a surprise really).
All that said, the flavor is fantastic or amazing. Might just be a new favorite – yep it is.
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