"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pecans Diablo, by Pamela Bowyer, is from Horn/Horne Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
¼ cup butter melted ¾ tsp. dried rosemary, crushed ¼ to ½ tsp. cayenne pepper ¼ tsp. dried basil 5 cups pecan halves 2 tsp salt
In large bowl, combine the butter, rosemary, cayenne & basil. Add pecan & toss to coat. Spread in a single layer in a baking pan. Sprinkle with salt. Bake uncovered at 325 degrees for 17 - 20 minutes or until pecans are crisp, stirring occasionally. Cool completely. Store in an airtight container.
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