Our ingredient of the week (pecans) was selected by Sheri of the blog As the Seasons Change. Thanks Sheri!
I love to make roasted spiced nuts for parties and for the holidays, but almost every recipe calls for cooking high-fat, high-calorie nuts in a bunch of butter. So I started looking for a recipe that was a bit lighter and found one from Emeril's new show on the Planet Green network. These nuts are roasted in oil, not butter, and I lightened it up even more by cutting the amount of oil in half. I also changed the spices a bit by using Aleppo pepper instead of cayenne.
Aleppo pepper, from Turkey, "has an Ancho-like flavor, plus a bit of tartness and a nice bite" according to Penzey's Spices which is where I bought it. Cayenne would work just fine.
Anyway, this is my favorite Small Bite I've made so far. Very tasty with a glass of wine or a cocktail. Recipe is below.
Other Small Bites cooks are listed here. Next week's ingredient is "pumpkin."
Herbed and Spiced Pecans
(adapted from this Emeril Green recipe)
1 TB. vegetable oil
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon sugar
1/2 - 3/4 teaspoon Aleppo pepper (or cayenne)
1 cup pecan halves
In a bowl whisk together oil, thyme, salt, sugar, and pepper. Add nuts and toss to coat.
Transfer nuts to a cold skillet. Heat to medium high heat, tossing nuts until lightly brown and aromatic, about 5 to 7 minutes. Watch carefully to make sure they don't burn!
Serve nuts warm or at room temperature.