A handful of the Goat's Butter Roasted Pecans will make you swoon, but I usually pair them with a piece of fine dark chocolate or a plump medjool date. I love them so much that I have issued an edict: The Pecan Bowl Shall Never Become Empty--and the Goat thankfully abides.
In lieu of sending each of you a package of these heavenly beauties, here is the Goat's own recipe.
 |
| Goat and friends |
The Goat's Butter Roasted Pecans
8 ounces
raw pecan halves
3 T unsalted butter, melted
Freshly ground sea salt
##
Preheat oven to 325 degrees.
Toss pecans in melted butter in a small bowl with a generous amount of salt. How much salt you ask?
"I usually do about 10 twists," says the Goat of our salt grinder, "somewhere in that neighborhood."
Spread pecans evenly on a large cookie sheet and salt again. Bake for six or seven minutes.
With a large spatula, turn pecans and salt again. Bake for another six or seven minutes until they are a deep gold/brown.
The aroma that fills the house as these roast will make you crazy. The warm nuts are delicious and irresistible, but these are actually best after they've cooled for several hours. They last for at least a week or two without refrigeration.
If a goat can do it, so can you. What are you waiting for?
Merry merry, happy happy.
* * *
