Mardi Gras Party: Frank Stitt's Spiced Pecans

These were another popular dish from the Mardi Gras party.  Even, dare I say it, more popular that those Chipotle Nuts I'm always crowing about.

The recipe comes from the Frank Stitt's Southern Table book. My version of the recipe is actually based off a typo - I accidentally switched the quantities of the rosemary and brown sugar when I was typing up the recipe - but I like it so much as is, I'm sticking with the mistake.

Spiced Pecans

Adapted from Frank Stitt’s Southern Table

Makes 4 cups 

Ingredients

• 1 lb. pecan halves
• 1.5 tsp Kosher salt
• Pinch of freshly ground black pepper
• ¼ tsp cayenne pepper
• 1 heaping Tbl dark brown sugar
• 1 heaping tsp freshly minced rosemary leaves
• 1 Tbl melted butter
• 2 Tbl olive oil

Directions

1. Preheat oven to 350 and place pecans on a rimmed baking sheet.
2. Bake for 15 minutes.
3. Remove from oven. Toss pecans with all the other ingredients until well coated. The sugar tends to clump up so be sure to break those up.
4. Bake pecans for another 2-3 minutes, only until toasted and fragrant. Don’t overcook.

Comments

[MaryP]

I love love LOVE Frank Stitt! I have hypnotized dinner guests with these spiced pecans before, and have yet to be disappointed in any of his recipes. This one is so easy to make that it is definitely in my Top Five Stitts.