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Pecans with Rosemary, Honey and Smoked Salt

Pecans with Rosemary, Honey and Smoked Salt

Years ago I found Erin’s blog – Yummy Supper.  I added it to my list of blogs I
love on the sidebar of my blog.  I had a
sneaking suspicion back then, that she would make a name for herself and my intuition
was correct.  She has published her first
cookbook.  I have to say, I followed her
journey as she described it on her blog and I really got excited for her. 

I was honored when she reached out to me a few months ago to
ask me if I would like to have a copy before it was launched.  Okay that was a no brainer and I was
absolutely thrilled that she thought of me. 
I was even more excited when her publisher asked if me if I would like
to have a copy to give away to my readers. I gave a resounding YES!  At the end of the post, I give a quick “how
to” enter to win your very own copy of this stunning cookbook.  The photos and recipes are simply
mouthwatering.

Click “Read More” below to continue post

I am not a gluten free person but do try to eat rather
healthy.   After following her blog for
years, I actually never thought about it being gluten free but rather that it had some
really darn creative and tasty food.  Just
browsing through the table of contents, you sense something special and
different, with titles such as: Slurp, Egg, Veg, Sea, Butcher Shop, Grain +
Seed, Nut, and Odds + Ends. 

After flipping through the book 3 or 4 times, I kept landing
back at “Toasty Pecans with Garden Rosemary, Honey and Smoked Salt”.  I thought this would be the perfect recipe to
highlight and share for my weekly series – Friday Night Bites.  This recipe is the epitome of what our Friday
Nights are all about – simple, savory and tasty snacks that hubby and I can
enjoy with a great bottle of wine from our cellar.  This is a crowd pleaser and is the perfect
snack to set out when your guests arrive so they have a nibble with their glass
of wine or cocktail before the main event appetizers arrive.

My taste buds sometimes have a fight between salty and sweet
– this recipe let them both win. 
I added a bit more honey and butter to the recipe to satisfy my craving
along with an ample toss of the smoked salt. 
I am a bit obsessed with the Hickory Smoked Sea Salt from WilliamsSonoma.  This was the icing on the cake
for me for choosing this wonderful recipe. 
The end result was a delicious nut recipe that I will be making for years
to come and I know will be a forever crowd pleaser.
I encourage you to enter to win a copy of this stunning
cookbook to add to your collection.  If
you are not the lucky winner, simply click here to order a copy for yourself –
you will not be disappointed.  A few
recipes that I have bookmarked for the future are:  Lemon Rosemary Cordial, Spring Omelets with
Asparagus and Green Garlic, Old School Cesar, Wild Salmon with Dill Butter and
Fennel, Bourbon Braised Short Ribs with Brown Sugar and Coffee and Blood Orange
Granita with Tangerine and Cardamom. 

How do I win a copy of
the Yummy Supper Cookbook?
  It is so
simple – you just need to leave a comment on this post about this recipe or why
you want to win this gorgeous book. 
Simple …..right?  

The last day for
comments and your chance to win will be at
on Thursday, September 4th at
(PST) I will update this post with the winner and notify them via email on Friday, September 5th.

CONTEST WINNER:  Drum roll please – It is Laura from Tutti Dolci!  I used the random number generator and she was the lucky winner!  I will email you to find out where you would like the book sent. Congrats Laura – I know you will LOVE the book!

Pecans with Rosemary, Honey and Smoked Salt

Makes 1 ½ Cups

2 Tablespoons Butter

2 Generous Tablespoon Honey

See Also

3 Tablespoon Rosemary

2 Cup Raw Pecans

½ to 1 teaspoon of Smoked Sea Salt

Preheat the oven to 300 degrees.  Line a baking sheet with parchment paper.

In a small saucepan, melt the butter and honey over medium
to low heat.  When it is warm, toss in the
rosemary leaves and turn off the heat. 
Let the rosemary infuse for 5 to 10 minutes.  Finally, toss the nuts into the pan and stir
to coat.  Spread the nuts over the
parchment paper and put into the oven. 
Bake for 13 to 15 minutes, until the pecans are lightly toasted.  Immediately sprinkle the smoked sea salt over
the hot pecans.  Let them cool and firm
up before serving.  Store the pecans in
an air tight container.  Enjoy!

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