Take the South’s favorite nut, add a pop of zing from ginger and an earthiness from the tiny leaves of fresh thyme and toss everything in a bit of butter. With a little heat, a little sweet this is a fun and fanciful twist on the beloved pecan and wonderful for holiday entertaining!
Roasted and salted nuts, including the classic batch of mixed nuts have long been a favorite snack for casual entertaining. Seldom did my Mom host her bridge group without a crystal dish full of these snacks included in her menu. And though simply roasted and salted are nice, it’s so easy to add layers of flavor to any type of nut using herbs and seasonings – turning something expected into something quite special.
Start by roasting a pound of golden pecans halves until they’re toasted and golden. Then add a handful of fresh thyme leaves to deliver a gentle herbal bite, a subtle warmth from ground ginger and a little kick of heat from cayenne pepper. Mix in an underlying touch of sweetness from brown sugar with a generous amount of kosher salt to make the flavors pop, all blended together with creamy butter.
While the roasted pecans are steaming hot toss them with the butter, thyme leaves and spices, stirring to work everything into each little crack and crevice of the nuts.
The pecans remain front and center but the additions create a delicious supporting role!
Thyme and Ginger Roasted Pecans
1 pound raw pecans, about 4 cups
2 tablespoons chopped fresh thyme leaves
2-½ teaspoons ground ginger
¾ teaspoon cayenne pepper
4 tablespoons dark brown sugar
2-½ teaspoons kosher salt
4 tablespoons butter, divided
In a large mixing bowl stir together the fresh thyme, ground ginger, cayenne pepper, brown sugar, kosher salt, and two tablespoons of the butter.
Spread the pecans out in a single layer onto rimmed baking sheet. Roast for 8 to 10 minutes in a 350-degree oven, or until roasted and fragrant.
While pecans are still hot add them in batches to the thyme and ginger mixture stirring to coat the pecans.
Melt the remaining 2 tablespoons of butter and pour over the pecans, stirring to work the herbs, spices, and sugar into the warm nuts.
Check for seasoning, adding additional if needed or to suit your taste. Continue to stir occasionally as nuts cool. Makes 4 cups of seasoned pecans.
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Thyme and Ginger Roasted Pecans
Equipment
- Rimmed baking sheet
Ingredients
- 1 pound raw pecans, about 4 cups
- 2 tablespoons chopped fresh thyme leaves
- 2-½ teaspoons ground ginger
- ¾ teaspoon cayenne pepper
- 4 tablespoons dark brown sugar
- 2-½ teaspoons kosher salt
- 4 tablespoons butter, divided
Instructions
- In a large mixing bowl stir together the fresh thyme, ground ginger, cayenne pepper, brown sugar, kosher salt, and two tablespoons of the butter.
- Spread the pecans out in a single layer onto rimmed baking sheet. Roast for 8 to 10 minutes in a 350-degree oven, or until roasted and fragrant.
- While pecans are still hot add them in batches to the thyme and ginger mixture stirring to coat the pecans.
- Melt the remaining 2 tablespoons of butter and pour over the pecans, stirring to work the herbs, spices, and sugar into the warm nuts.
- Check for seasoning, adding additional if needed or to suit your taste. Continue to stir occasionally as nuts cool.
