"Southerners always seem to have candied and spiced pecans to nibble on during the holidays. Recipes such as this, with a short ingredients list, are completely determined by the quality of the ingredients. The shorter the list, the better the ingredients must be. Pecans are the star, but the choice of olive oil and salt is crucial to the success of the dish. Use the finest possible. The fragrance is amazing. The recipe is splendidly simple, perfect for parties."

Original is 4 servings

Metric US

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Ingredients

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4 cups pecan halves
2 teaspoons coarse or sea salt
1 teaspoon freshly ground black pepper

1 tablespoon fresh thyme leaves
3 tablespoons extra-virgin olive oil

Nutritional

Serving Size: 1 (78.6 g)
Calories 133
Total Fat - 7.7 g
Saturated Fat - 3 g
Cholesterol - 12.2 mg
Sodium - 1321.1 mg
Total Carbohydrate - 15.7 g
Dietary Fiber - 1.2 g
Sugars - 4 g
Protein - 2.9 g
Calcium - 110 mg
Iron - 1.2 mg
Vitamin C - 1 mg
Thiamin - 0 mg

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Step by Step Method

Step 1

In a large dry skillet, toast the pecans over medium heat until golden brown and fragrant, about 5 minutes.

Step 2

Meanwhile, in a large bowl combine the salt, pepper, thyme leaves and olive oil.

Step 3

Add the warm toasted pecans to the thyme-oil mixture, and stir well to combine and evenly coat the pecans.

Step 4

Taste and adjust for seasoning with salt & pepper.

Step 5

Making ahead: Once the seasoned nuts have cooled, store them in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving.