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Honey Rosemary Pecans

Makes 2 cups

Ingredients:
2 tablespoons Taaza Ghee (or melted butter)
1 teaspoon Piranski Soline Salt flowers
1/3 teaspoon fresh ground pepper
2 cups unsalted raw pecan halves
3 stems rosemary
4 tablespoons Barrel-Aged Wildflower Honey

Directions:
Place the ghee (or melted butter) and the salt and pepper in a large bowl, add the pecans and honey. Mix until well coated.

Place the nuts on a USA Pan cookie sheet lined with a Silpat Mat, top with the rosemary sprigs and bake at 325 degrees until toasted, about 15-20 minutes.  Remove from oven and stir well so the nuts are coated with all the honey.  Cool and enjoy.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

Aboutadmin

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture.
Connect with me on Google+

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