Cook The Book: Candied Pecans And Herbed Toasted Walnuts
- 3 cups raw pecan halves
- 3 tablespoons clover honey
- 3/4 teaspoon ground
- or fine sea salt, plus a pinch
- 3 cups raw walnut halves
- 2 tablespoons (1 ounce) unsalted butter
- 3/4 teaspoon finely chopped rosemary
- 3/4 teaspoon finely chopped oregano
- 3/4 teaspoon finely chopped thyme
- 3/4 teaspoon finely chopped parsley
- Pinch of ground
- or fine sea salt
- Position the racks in the lower and upper thirds of the oven and preheat the oven to 250u0b0F.
- Line a baking sheet with parchment paper and spread the nuts on the pan. Warm in the oven for 5 minutes (warming the nuts helps prevent them from crystalizing the honey).
- Meanwhile, pour the honey unto a small saucepan and warm over medium heat.
- Pour the nuts in a bowl, add the honey, and sprinkle with a pinch of salt. Stir to coat the nuts evenly with the honey.
- Line two baking sheets with Silpats and spread the nuts on the sheets. Sprinkle with the remaining 3/4 teaspoon of salt. Bake for 2 hours, rotating the pans halfway through baking.
- Remove the pans from the oven and separate any nuts that cling together. Let the nuts cool on the pans. Store in an airtight container for up to 1 week.
- Preheat the oven to 350u0b0F. Line a baking sheet with parchment paper. Set a cooling rack on a second baking sheet.
- Spread the nuts on the lined baking sheet and toast them in the oven for 7 minutes. Rotate the pan and toast for 5 to 8 minutes longer, until the nuts are fragrant and lightly colored.
- Meanwhile, combine the butter and herbs in a small saucepan over medium heat. As soon as the butter begins to bubble, remove from the heat and set aside to infuse while the nuts toast.
- Pour the butter mixture into a medium bowl, add the salt, and swirl the butter around the sides of the bowl. Add the nuts and toss to coat. Transfer the nuts to a rack and drizzle any remaining butter over them. Let cool slightly. Since these are coated in butter, they are best served warm.
- To store, cool the nuts completely, then store in an airtight container for up to 1 week. Reheat on a baking sheet in a warm oven before serving.
pecan halves, honey, ground, salt, raw walnut halves, butter, rosemary, oregano, thyme, parsley, ground, salt
Taken from www.seriouseats.com/recipes/2010/02/candied-pecans-herbed-toasted-walnuts-recipe.html (may not work)