Butter-Roasted Pecans with Thyme and Cayenne
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Kemp Minifie
Inspiration for these spicy herbed nuts goes to the late author Lori Colwin, who shared her rosemary walnut recipe with Gourmet magazine many years ago. Every time I make these, they disappear faster than any other nibble.
- Preheat oven to 350F.
- Melt butter in a small saucepan over medium-low heat and stir in thyme, salt, and cayenne.
- Pour over pecans in a bowl and toss well to evenly coat.
- Spread out pecans in a rimmed baking sheet and bake in middle of oven until golden and fragrantly toasty, 10 to 12 minutes.
- Make ahead: Pecans can be roasted 2 days ahead and kept at room temperature. Re-warm in a low oven before serving.