Cook The Book: Candied Pecans And Herbed Toasted Walnuts

1. 1

   Position the racks in the lower and upper thirds of the oven and preheat the oven to 250u00b0F.

2. 2

   Line a baking sheet with parchment paper and spread the nuts on the pan. Warm in the oven for 5 minutes (warming the nuts helps prevent them from crystalizing the honey).

3. 3

   Meanwhile, pour the honey unto a small saucepan and warm over medium heat.

4. 4

   Pour the nuts in a bowl, add the honey, and sprinkle with a pinch of salt. Stir to coat the nuts evenly with the honey.

5. 5

   Line two baking sheets with Silpats and spread the nuts on the sheets. Sprinkle with the remaining 3/4 teaspoon of salt. Bake for 2 hours, rotating the pans halfway through baking.

6. 6

   Remove the pans from the oven and separate any nuts that cling together. Let the nuts cool on the pans. Store in an airtight container for up to 1 week.

7. 7

   Preheat the oven to 350u00b0F. Line a baking sheet with parchment paper. Set a cooling rack on a second baking sheet.

8. 8

   Spread the nuts on the lined baking sheet and toast them in the oven for 7 minutes. Rotate the pan and toast for 5 to 8 minutes longer, until the nuts are fragrant and lightly colored.

9. 9

   Meanwhile, combine the butter and herbs in a small saucepan over medium heat. As soon as the butter begins to bubble, remove from the heat and set aside to infuse while the nuts toast.

10. 10

    Pour the butter mixture into a medium bowl, add the salt, and swirl the butter around the sides of the bowl. Add the nuts and toss to coat. Transfer the nuts to a rack and drizzle any remaining butter over them. Let cool slightly. Since these are coated in butter, they are best served warm.

11. 11

    To store, cool the nuts completely, then store in an airtight container for up to 1 week. Reheat on a baking sheet in a warm oven before serving.

* Per serving · 4 servings · Values may vary.