1/4 cup butter, melted
3/4 tsp dried rosemary, crushed
1/2 tsp cayenne pepper
1/4 tsp basil
5 cups pecan halves
2 tsp salt
3/4 tsp dried rosemary, crushed
1/2 tsp cayenne pepper
1/4 tsp basil
5 cups pecan halves
2 tsp salt
In a large bowl, combine the butter, rosemary, cayenne and basil. Add pecans and toss to coat. Spread in a single layer on a cookie sheet. Sprinkle with salt. Bake, uncovered, at 325, for 18-22 minutes or until pecans are crisp, stirring occasionally. Cool completely. Store in airtight container.
No comments:
Post a Comment