Your holiday snack-making repertoire begins and ends with defrosting pigs in a blanket.
Ditch the dogs and go nuts with Karen Hatfield’s (Hatfield’s, The Sycamore Kitchen) no-fail recipe for roasted pecans.
It’s as easy as Aunt Vickie after two cups of eggnog.
Brown Butter Roasted Nuts
Makes six to eight small portions
2 oz. butter
2 c. pecans (or other nuts)
1/8 c. honey
1 tsp. kosher salt
½ tsp. ground sumac or paprika (optional)
1 lg. sprig rosemary, destemmed
1. Preheat oven to 350°.
2. In a large saute pan over moderate heat, melt butter and begin to brown.
3. Once the butter is browned and smells strong and nutty, add the rest of the ingredients; stir to coat everything evenly.
4. Transfer mixture to oven-proof pan; bake for about 10 minutes or until completely toasted.
5. Drain onto a paper towel and serve once cool.
The Sycamore Kitchen, 143 South La Brea Avenue, between West First and West Second Streets, Mid-City (323-939-0151 or thesycamorekitchen.com).
Photo: Karen Hatfield / Courtesy of The Sycamore Kitchen