7 hours ago
Wednesday, November 9, 2016
I haven't been doing heavy appetizers for the holidays lately. Everyone gets too filled up w/ all the snacks before the meal.
Make these wonderful bar nuts instead. They are sweet, spicy and delicious.
Super easy to make ahead, and I love having leftovers for salads all week.
Balsamic Rosemary Pecans (adapted from Dinner w/ Julie):
2 cups pecan halves
2 Tbsp. butter, melted
1 Tbsp. packed brown sugar
1 tsp. balsamic vinegar
2 drops hot sauce
1 Tbsp. chopped fresh rosemary
1/2 tsp. cumin
1/2 tsp. salt
a few grinds of black pepper
Preheat the oven to 300°F.
Combine in a medium bowl and stir well. Spread out on a parchment-lined baking sheet.
Bake for 10-15 minutes, until pale golden and fragrant.
Store leftover nuts in a sealed container in a dry place. Should stay fresh about a week.