This will be brief because it’s J’s birthday and I still have presents to wrap. But the cakes (yes, cakes!) are baked, the birthday granola (by special request) is cooling, and we’re ready to celebrate another sunny day and wonderful year together.
Whatever you’re celebrating this weekend, this is the season for enjoying the sunshine and hanging out with friends, and where there are friends hanging out, there are bound to be snacks. These pecans are sweet and snappy, with a little something special from the fragrant woodsy rosemary. (I won’t tell anyone if you hide a few away in your cupboard to throw in a spinach salad with strawberries and goat cheese later this week. In fact, I’m going to go do that now.) The recipe below is a happy love child of this one and my favorite olive oil granola.
Rosemary Candied Pecans: In a saucepan, warm 2 Tb. olive oil with 2 Tb. demera or brown sugar and 1/4 c. maple syrup, stirring just until the sugar melts. Stir in 1 tsp. minced fresh rosemary (for a subtle flavor; you could use up to 2 tsp. for a more pronounced rosemary flavor), 1 tsp. kosher salt, and 1 lb. pecan halves. Mix until well combined. Scrape the nuts and liquid onto a rimmed sheet pan (it will look like a lot of liquid; don’t worry) and bake for 15 mins. at 375, stirring occasionally. Remove from oven and sprinkle with a few more pinches salt (use fleur de sel or another nice flaky salt if you have it). Continue to stir occasionally as the nuts cool so they don’t candy themselves right to your baking sheet. When they are completely cool, store in an airtight container. You may find yourself in despair when you see what a mess your pan is, but give it a 5-minute soak and the sugar will dissolve away.