Ingredients
Makes: cups Update
3 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon cayenne
3 cups whole pecans (about 12 ounces)
Directions
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.
about this recipe
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.
