Tuesday, April 26, 2011

#105


Ingredients:

2 TBS extra virgin olive oil
1 pound pecan halves
3/4 teaspoon finely minced fresh thyme
1/2 teaspoon finely minced fresh rosemary
1 tsp sea salt

Preheat an oven to 375ºF (190ºC). Line a standard half sheet pan with parchment paper.

In a large bowl, toss the pecans with olive oil, herbs and sea salt. Spread nuts in a single layer on the prepared pan.

Bake in the preheated oven, turning occasionally, until the nuts are shiny with a deep golden color, around 15 minutes. Upon removing from the oven, sprinkle lightly with a pinch of sea salt. 

Cool completely, then store in an airtight container.

Makes 1 pound.  




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