1 tablespoon butter, melted
1 cup pecan halves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed thyme
1/2 teaspoon dried rosemary
1/2 teaspoon cayenne
1/2 teaspoon cumin
Servings: 12
In large heavy skillet, melt butter. Add pecan halves to hot skillet with salt, pepper, crushed thyme and rosemary, cayenne and cumin. Stir constantly until pecans are roasted dark brown. Remove from heat. Chop medium-fine.
Servings: 12
1 cup pecan halves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed thyme
1/2 teaspoon dried rosemary
1/2 teaspoon cayenne
1/2 teaspoon cumin
Servings: 12
In large heavy skillet, melt butter. Add pecan halves to hot skillet with salt, pepper, crushed thyme and rosemary, cayenne and cumin. Stir constantly until pecans are roasted dark brown. Remove from heat. Chop medium-fine.
Servings: 12
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