This holiday entertaining season, make certain to master at least one back-pocket appetizer — a treat so easy and low-stress that you can whip it up in a flash to fill out a menu, or have it on hand if guests will be unexpectedly popping over. I can tell you now, that these salty-piney-sweet nuts will be mine.
Crisp and crunchy, with a hit of breath-freshening rosemary these nuts are dangerous in the best way; I can't seem to stop at a small handful, much less one or two. I suspect you will feel the same way.
Keep reading for the easy yet impressive recipe.
As a sneaky bonus, these could easily be packaged up and given as hostess gifts or tucked under the tree this holiday season.
I'm curious: what's your back-pocket entertaining trick?
P.S. My other go-to appetizer these days involves brie, caramel, and almonds (and not much else)!
1 cup (5 ounces) demerara sugar
1 tablespoon kosher salt
1 tablespoon minced rosemary
1/4 cup (1 ounce) sesame seeds
2 large egg whites
1 pound (about 4 cups) pecan halves
- Preheat the oven to 300°F and line two baking sheets with parchment paper or silpats.
- Whisk together the sugar, salt, rosemary, and sesame seeds in a small mixing bowl.
- In a large mixing bowl, whisk the egg whites until they are slightly frothy, then add the pecans, and toss to coat evenly.
- Add the herb mixture to the pecans, and toss to coat evenly.
- Spread the pecans out on the baking sheets, and bake for about 20-25 minutes or until the nuts are toasted, and the coating is dry.
Makes about 1 pound pecans.