By Evan George and Alex Brown
We were putzing around the kitchen on a Saturday afternoon (our favorite pastime) and decided to make some snacky nuts to have in a bowl on the kitchen table. We had a bouquet of fresh rosemary in our face, which had just been clipped from the garden and jammed into a vase, so herby nuts became the mission. As luck would have it, pecans were the only nut in the house. We just roasted, tossed and served ’em up.
3 sprigs fresh rosemary
4 tablespoons extra-virgin olive oil (the good stuff)
1/2 shallot, minced
2 cups raw pecans, shelled
Sea salt and black pepper to taste
1) Heat a small saucepan on low heat and prepare the rosemary oil. Remove rosemary from its stems and chop into small pieces. Add olive oil, rosemary and shallot to the pan. Before any sign of a sizzle, turn the oil off: You merely want warmed oil that will soak up the rosemary essence. Add fresh cracked black pepper and let the infused oil sit until the nuts are toasted.2) In a large sauté pan, toast the pecans on medium-high heat for about 8 minutes. Stir every 3 seconds to keep them from burning; you don't want any black edges. 3) In a large mixing bowl, combine the nuts and rosemary oil. Salt and pepepr to taste. Cool for a few minutes before serving.
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