Our second recipe from the Pickling with Phickle class is for mouth watering Honey Rosemary Pecans. These were eaten up so quickly and no one could guess how easy they were to prepare. Enjoy!
You will need:
2 tablespoons butter
1 teaspoon flaky sea salt
1⁄3 teaspoon freshly ground pepper
2 cup pecan halves
3 stems rosemary
4 tablespoons honey
1. Add pecans to dry saucepan, and toast them for a few minutes.
2. Remove pecans from pan, and put aside in a bowl.
3. Melt the butter in a saucepan and add pecans back, then salt and pepper.
4. Add rosemary, and honey.
5. Mix regularly until coated and then cook for about 5-10 minutes on low to medium heat. Be careful not to burn them.
Adapted from Sweet Paul Magazine