Thursday, December 3, 2009

Roasting Pecans

We have a bag of pecans left over from Thanksgiving's pecan pie adventure and I started roasting some in the skillet today with a mix of spices -- olive oil, sea salt, chubritsa, mint, and paprika. It needs some modification -- I think the oven instead of the skillet -- but it tasted good enough to use as a Christmas present. I need to start saving glass jars.

This Roasted Pecans with Rosemary recipe is more traditional.

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