I made a half recipe (2 cups) and they disappeared in minutes yesterday.
THYME TOASTED PECANS
from Bon Appétit, Y'all by Virginia Willis
4 cups pecan halves
2 tsp. coarse salt or sea salt
1 tsp. freshly ground black pepper
1 Tbs. fresh thyme leaves
3 Tbs. extra-virgin olive oil
In a large, dry skillet, toast the pecans over medium heat until golden brown and fragrant, about 5 minutes.
Meanwhile, in a large bowl combine the salt, pepper, thyme and olive oil.
Add the warm toasted pecans to the thyme-oil mixture. Stir well to combine and evenly coat the pecans. The fragrance is amazing! Taste and adjust for seasoning with salt and pepper.
Making ahead: Once the seasoned nuts have cooled, store them in an airtight container in the regrigerator for up to 2 weeks. Bring them to room temperature before serving.
THYME TOASTED PECANS
from Bon Appétit, Y'all by Virginia Willis
4 cups pecan halves
2 tsp. coarse salt or sea salt
1 tsp. freshly ground black pepper
1 Tbs. fresh thyme leaves
3 Tbs. extra-virgin olive oil
In a large, dry skillet, toast the pecans over medium heat until golden brown and fragrant, about 5 minutes.
Meanwhile, in a large bowl combine the salt, pepper, thyme and olive oil.
Add the warm toasted pecans to the thyme-oil mixture. Stir well to combine and evenly coat the pecans. The fragrance is amazing! Taste and adjust for seasoning with salt and pepper.
Making ahead: Once the seasoned nuts have cooled, store them in an airtight container in the regrigerator for up to 2 weeks. Bring them to room temperature before serving.