Subj : BH&G 2506
To   : All
From : Dave Drum
Date : Sat Apr 24 2021 16:46:04

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mississippi Spiced Pecans
 Categories: Snacks, Nuts, Herbs
      Yield: 32 Servings
 
      1 lb Pecan halves
      1 tb Packed dark brown sugar
  1 1/2 ts Kosher salt
      1 ts Chopped fresh thyme
      1 ts Chopped fresh rosemary
    1/2 ts Fresh ground pepper
    1/2 ts Piment d'Espelette *
           +=OR=+
        pn Cayenne pepper
      2 tb Extra-virgin olive oil
 
  Set oven @ 350ºF/175ºC.
  
  Spread pecans on a large baking sheet. Roast until
  fragrant, about 12 minutes. Watch carefully so they don't
  burn.
  
  Combine brown sugar, salt, thyme, rosemary, pepper and
  piment d'Espelette (or cayenne) in a small bowl. Transfer
  the roasted pecans to a large bowl, drizzle with oil and
  toss well to coat completely. Sprinkle with the spice
  mixture and toss again. Serve warm or let cool completely
  and store in an airtight container.
  
  TIP: Piment d'Espelette is a sweet, mildly spicy chile
  pepper from the Basque region of France, ground into a
  powder. Find it online at spanishtable.com.
  
  MAKE AHEAD TIP: Store in an airtight container for up to 2
  weeks.
  
  EatingWell.com | January 2015
  
  MM Format by Dave Drum - 03 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "If you can't be handsome, at least be handy." -- Red Green

--- EzyBlueWave V3.00 01FB001F
 * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

.