It has been a busy Christmas season. Last week I had my Grand Opening for BASK Infrared Sauna (baskinfraredsauna.com. Check it out!) Of course, I had some good food to eat. I served my soon-to-be-famous Fig Cakes, decadent chocolate truffles, and Herb & Spice Pecans. These delicious nuts have been my go-to recipe this season, and I’ll be whipping up several more batches for family gatherings and parties from now until the New Year. They are super quick to make, incredibly tasty, and even secretly healthy, especially if made with grass-fed butter. In a short time you can bake up a batch or two for handmade gifts. Simple, thoughtful, delicious. With all the sweet stuff inundating the holidays, Herb & Spice Pecans are a welcome change. And so much more original than the obligatory bag of chips.
I wish for you a joyful and beautiful holiday season. May all your days be merry and bright.
4 cups pecan halves, (1 pound)
1/4 cup grass-fed butter or ghee, melted
1 teaspoons sea salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon ground mustard
1 teaspoon herbes de provence or rosemary
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco
Mix all ingredients except pecan halves. Fold in pecan halves. Spread on a large baking sheet with sides. Bake at 300 degrees for about 21 minutes, stirring every 7 minutes until pecans are toasted. Let cool to room temperature.
Note: If you double the recipe, you may need to toast the pecans an extra 7 minutes, depending on the size of your pan