I put them in a large bowl, drizzle honey on them, sprinkle with a little cayanne, pepper melange, and sea salt. I mix them up well to just coat them, and spread them out on parchment on a sheet pan. I re-season them to make sure it's even, and then roast for about 10 minutes at 400F. When they cool, I break them up into individual pieces again, and store in a covered container. They stay good for about a week.
/john
60 posted on
10/26/2005 1:16:47 PM PDT by
MozartLover
( My son, my soldier, my hero. Protect him, Lord, wherever he goes, and keep him strong.)
I'm going to try your recipe john. I have a king salmon filet that I'm going to steam, cool and use in a spinach, red onion, mandarin, vinegrette salad, then top with the pecans. Thank you.