Monday, November 2, 2009

Rosemary Pecans

I will never forget the first time I sampled these delicious nuts. My friend Candy Smith used to serve them at an open house she had each year at her antique store in Orange County, Ca. The store is no longer there, but the nuts.... they remain as a reminder of great times gone bye. Make a double batch because I guarantee you, if you make these for a party, they will be devoured within minutes. By the way, these make a nice Christmas gift for neighbors or -co-workers. Package them in a cute tin lined with tissue paper.



2 tablespoons butter
2 tablespoons olive oil
1 lb. Pecans
1 ½ tablespoons crushed dried rosemary
1 teaspoon paprika
1 teaspoon salt

Preheat oven to 325 degrees. Cover a baking pan with foil. Melt the butter and olive oil together in the microwave. Pour the butter mixture evenly over the baking pan. Scatter pecans in all over the baking sheet. In a small bowl, mix the dry ingredients together and sprinkle over the nuts. Bake for 20 to 25 minutes. Check every 5 minutes to make sure they don’t burn. Remove from oven and drain on paper towels. Serve warm or at room temperature.