More recipes for your Oklahoma pecans

Sherrel Jones shares recipes for local pecans.
by Dave Cathey Published: December 18, 2013

Rosemary Pecans

Perfect for gifting, these little treats make a wonderful appetizer or snack anytime of year — especially when you need to prune a rosemary plant. Don't try it with dried rosemary.

2 tablespoons Hiland, Braum's or Wagon Creek butter

2 tablespoons fresh rosemary leaves coarsely chopped

2 cups paper-shell pecans

1/2 teaspoon Kosher salt

Set oven rack to middle. Heat oven to 300 degrees.

Melt butter in medium skillet with chopped rosemary. Add pecans, tossing to thoroughly coat in the butter and rosemary.

Spread coated pecans on parchment-covered baking sheet. Sprinkle with Kosher salt and roast for about 10 minutes. Remove from oven and let cool slightly then enjoy.

‘Land Run' Pecans

Guaranteed to have folks running for more!

1/3 cup sugar

1/4 to 1/2 teaspoon cayenne pepper (see note)

1/2 teaspoon salt (optional)

2 cups Oklahoma pecans

1/2 cup water

2 tablespoons melted butter

Stir sugar, pepper and salt together in a bowl.

Melt butter, and set aside.

Place pecans in a medium-size heavy nonstick skillet with water. Bring to a boil over medium high heat, tossing the nuts in the water until the nuts are steaming and water practically evaporates. This takes a minute or two. Do not to leave soaking in the water.

Remove from the heat and drain briefly, tossing in a colander to remove any excess water. Work quickly so that pecans are still steamy, and transfer them to a bowl.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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