How was Labor Day weekend, all? Did you partake in delicious grilled food? Ahh, grilled corn. Nothing’s better, is it? Or did you sit by a lake, lounging with a good book?
Well, now that Labor Day has come and gone, we’re officially entering my favorite time of year. I love fall and I love winter. So festive, so fun, so many scarves to wear. 😉 You just know that I’m checking Weather Channel mobile, looking for the first day I can whip a scarf out and wear it without sweating.
And that little crisp bite to the air at night also means fall food. Apple everything! Pumpkin spice insanity! Gingerbread trying to muscle it’s way in before November! 😀 And so you know I’m dreaming of all those delicious fall snacks and sweets to serve when visitin’ or having people over.
And when things get busy what could be better than roasted pecans? I LOVE pecans. Pecans and pistachios. That’s pretty much where I’m at. These are simple, buttery, with just a hint of salt and pepper. Have a little cheese on the side and I call that a party!
And just think of the way you could spice these nuts up by adding fresh herbs, maybe a little cayenne pepper or chipotle powder. Or perhaps you might want to go in a completely other direction and do the cinnamon and brown sugar thang. Mmm. I don’t have a problem with that at all!
Is it officially fall yet? I have so many coats I’m eager to wear! 😉
(From a roasted nut recipe in How to Cook Everything: The Basics by Mark Bittman)
- 2 cups pecans
- 2 tbsp melted butter or olive oil
- Salt and pepper to taste
- Preheat oven to 450 degrees F.
- Mix all the ingredients in a medium bowl.
- Place on a lipped baking sheet and bake for 5-7 minutes.