Pecan Popovers with Parsley and Thyme

• Nonstick vegetable oil spray
• 6 tablespoons (about) unsalted butter, melted, cooled
• 1 1/4 cups chilled whole milk
• 4 large eggs
• 1/2 cup unbleached all purpose flour
• 1/2 cup finely ground toasted pecans
• 1 1/2 teaspoons chopped fresh parsley
• 1 1/2 teaspoons chopped fresh thyme
• 1/4 teaspoon salt
• 1/2 cup chopped untoasted pecans

1. Preheat oven to 450F.
2. Spray standard 12-cup muffin pan with nonstick spray, then brush with butter.
3. Place in oven until very hot, about 10 minutes.
4. Combine milk, next 6 ingredients and 2 tablespoons butter in large bowl; whisk until blended.
5. Remove hot muffin pan from oven.
6. Divide batter equally among muffin cups.
7. Sprinkle with chopped pecans.
8. Bake popovers 15 minutes.
9. Reduce oven temperature to 350F; continue to bake until brown and firm, about 15 minutes longer.
10. Brush popovers with 2 tablespoons butter; sprinkle with salt.
11. Turn out of pan, cutting to loosen if necessary; serve immediately.

vegetable oil spray, butter, milk, eggs, flour, pecans, parsley, thyme, salt, pecans

Taken from www.epicurious.com/recipes/food/views/pecan-popovers-with-parsley-and-thyme-105779 (may not work)