Don't let these cool — they're best served straight from the oven.
Recipe information
Yield
Makes 12
Ingredients
Nonstick vegetable oil spray
6 tablespoons (about) unsalted butter, melted, cooled
1 1/4 cups chilled whole milk
4 large eggs
1/2 cup unbleached all purpose flour
1/2 cup finely ground toasted pecans
1 1/2 teaspoons chopped fresh parsley
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1/2 cup chopped untoasted pecans
Preparation
Step 1
Preheat oven to 450°F. Spray standard 12-cup muffin pan with nonstick spray, then brush with butter. Place in oven until very hot, about 10 minutes. Combine milk, next 6 ingredients and 2 tablespoons butter in large bowl; whisk until blended. Remove hot muffin pan from oven. Divide batter equally among muffin cups. Sprinkle with chopped pecans.
Step 2
Bake popovers 15 minutes. Reduce oven temperature to 350°F; continue to bake until brown and firm, about 15 minutes longer. Brush popovers with 2 tablespoons butter; sprinkle with salt. Turn out of pan, cutting to loosen if necessary; serve immediately.
