Saturday, November 17, 2012

Roasted and Salted

Today I am thankful for the plentiful supply of pecans this year.
We have several trees in our yard. There are at least 3 kinds of
pecans, all sizes and shapes. I have used them in baking, and we have eaten plenty.
I wanted to roast some, but did not want to use butter, like most of the
articles on line said to do.  One article suggested wetting the pecans in a colander,
shaking the water off, and spreading them on a cookie sheet. I sprinkled sea salt on lightly,
and roasted at 400 degrees for 10-15 minutes. They are so good; I know they won't last long.

No comments: