Make extra pecans and store them in a resealable container with a tight-fitting lid in the pantry or a cabinet. If they get a bit stale or soggy, you can always roast them again for a few minutes.
Recipe information
Yield
makes 1 cup
Ingredients
1 cup pecan halves
2 tablespoons honey
1 teaspoon salt
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
Place the pecans on a rimmed baking sheet. Drizzle on the honey, add the salt, and toss to coat.
Step 3
Roast, tossing every 5 minutes, until the pecans are deep brown, well roasted, and let off a strong, nutty aroma, about 20 minutes.
Step 4
Remove the pecans from the oven and allow to cool before using or serving.
Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.
Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.
Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick.
Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.
