Saturday, December 5, 2009

roasted pecans

i never really liked pecans growing up. maybe it was my child's palate. maybe it was my disdain for odd things in my baked goods (nuts and raisins are members of the "odd things" family). hard to say why. and even now, a plain pecan is nothing to write home about, much less grab a handful and curl up on the couch for a snack.

but these....ooooooh, these. they are amazing chopped up on a salad. incredible sprinkled over mashed yams. and a tempting, delicious grab-a-handful kind of snack.

and they're really easy!

roasted pecans
original recipe

1 pound raw pecans
2 Tbsp butter, melted
2 tsp sugar
salt to taste

preheat oven to 325-degrees. spread pecans in a single layer on a baking sheet. bake pecans for 15-20 minutes, stirring every 5 minutes until pecans are browned--be careful not to burn them! during the last round, melt butter and sugar together in the microwave. stir to combine butter and sugar--all the sugar may not dissolve.

put hot pecans in a heat-safe bowl and drizzle with butter/sugar mixture. stir until all pecans are coated. spread pecans back out on the baking sheet and sprinkle with just a little bit of salt. stir to combine. taste. add more salt if needed, but you really need less than a teaspoon total.

let pecans cool. eat as is or chop up and sprinkle wherever you would like.