Nuts
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2 tablespoons vegetable oil
1 teaspoon dried thyme, crumbled
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cayenne
1 cup pecan halves
1 teaspoon dried thyme, crumbled
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cayenne
1 cup pecan halves
In a bowl whisk together oil, thyme, salt, sugar and cayenne. Add nuts and toss to coat well.
Transfer nuts to a cold skillet. Heat to medium high heat, tossing nuts until lightly brown and aromatic, about 5 to 7 minutes.
Nuts may be made 3 days ahead and kept in an airtight container. Serve nuts warm or at room temperature.
Yield: 4 servings
From the A Winning Combo episode of Emeril Green.
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