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)!
Adapted from 101 Cookbooks Ingredients 1 cup (5 ounces) demerara sugar Directions Makes about 1 pound pecans.
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
Adapted from 101 Cookbooks
1 cup (5 ounces) demerara sugar
Makes about 1 pound pecans.