Toasted Pecans with Thyme
By Kim Morgan • Oct 18th, 2008 • Category: Tidbits & Noshings
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Growing up in the North, pecans were normally just used in my home when Thanksgiving came around. I am sure that part of this had to do with the pecan harvesting season being in the fall. But for the most part, pecans showed up in the allotted Pie and occasional dish that called for them and then they vanished.
My Southern kitchen wouldn’t seem right without a huge bag of shelled pecans tucked away in the pantry just in case they were needed anytime of the year. It turns out that they are needed quite often and for good reason. Pecans have by far replaced my old time favorite-the walnut. Anytime a recipe calls for nuts of some sort, I instantly think about adding pecans.
Lightly toasted they give off an aroma that far surpasses the other nuts in my book. They have a sweetness to them that when paired with savory spices and herbs can’t be beat. I came upon this recipe in Virginia Willis’s book BON APETIT, Y’ALL and instantly knew I would enjoy them. Not only because of Virginia and her hands down 100% every recipe is wonderful rate. But the manner in which it is prepared was the big tip-off.
Rather than roasting these in an oven which I often do when toasting nuts, this recipe called for pan roasting. There was something soothing and relaxing about stirring the pecans over the stove with a wooden spoon while smelling and watching the pecans turn every shade of toasty brown you could imagine. I felt connected to the process of making them while watching the nuts as they tumbled around in the pan.
Before I set out to toast the nuts, I went to my garden to snip some fresh thyme that has been growing. I pulled the small leaves from the sprigs and set them in a large bowl. I then added the salt and freshly ground pepper, finally the olive oil was added and I set the mixture aside. As soon as my nuts were ready, I gently tossed them in the bowl making sure that each and every nut was coated with this savory mixture. The combination of the thyme, salt, pepper and olive oil mixed with the toasted pecans was heaven.
My kitchen smelled good for hours and of course the Thyme Toasted Pecans were just the right snack to nibble on. This was one of the dishes that I served for the book signing that I hosted at work. More of that to come on my next post, and the guest author enjoyed these as did everyone else. A bowl of Thyme Toasted Pecans most certainly sets the stage for a home that features Southern cooking.
These nuts bag well and make nice gifts, something that I will give when the holidays approach. Gift giving or not, it is the kind of snack that you just might want to keep on hand-should someone want to stop in for a drink or you just fancy something good to nibble on. They will keep in the refrigerator for up to two weeks; just bring them to room temperature before serving.
Pecans are expensive, I must warn you, but they can be found at Costco in large bags and quite reasonable. Otherwise I order my nuts from local growers during the fall when they are harvested.
It just so happens that I was asked to make 20 pounds of these for a wedding this past week. Of course the pan method on the stove wasn’t the best use of my time, so I opted to roast the pecans in the oven for about 15 minutes at 350degrees. The result was wonderful and I will most certainly use this method again. This has become such a favorite and a fabulous use of thyme, a very Southern herb. I have decided to enter this in the Weekend Herb Blogging event that is celebrating 3 years and being hosted by the creator of this event, Kalyn from Kalyn’s Kitchen. Stop by to see all of the wonderful entries for the three year celebration.
Thyme Toasted Pecans
Virginia Willis-BON APETIT, Y’ALL
4 cups pecan halves
2 teaspoons coarse sea salt
1 teaspoon freshly ground pepper
1 tablespoon fresh thyme leaves
3 tablespoons extra virgin olive oil
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In a large bowl, mix all your ingredients except the pecans, set aside
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In a large, dry skillet, toast the pecans over medium heat until golden brown and fragrant, about 5 minutes.
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Add the pecans to the olive oil mixture and toss gently till they are coated.
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Spread onto a sheet of parchment paper to cool.
Virginia mentions, that the fragrance is amazing and oh. How right she is. One of the things I like best about cooking or baking is when a particular fragrance permeates my kitchen and ever so slightly lingers for hours making me smile. Smiling in the kitchen is good for the Southern soul.
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Kim Morgan is the aspiring writer, photographer & passionate cook of ayankeeinasouthernkitchen.com; she is currently cooking Southern food, one stick of butter at a time.
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I always have a huge bag of pecans in my house too. I find that they’re my preferred nut to add to muffins, desserts, side dishes, etc. I made a roasted almond recipe for Thanksgiving appetizer last year, and this one looks like a good idea for this year. I have fresh thyme in my garden all year long!
Fantastic photo of the pecans.
Kim these sound wonderful, I love the idea of thyme with pecans, I’m sure it’s very delicious.
This is my kind of recipe, great for guests and you can give them as gifts! Wonderful Kim!
What an interesting combo! Thanks for sharing!
Interesting! I bet that combo tastes awesomely good!
cheers,
Rosa
Just had to tell you this is the best thing I ever tasted! I made some and they were gone before they left the kitchen! Also, your pics are exquisite – you’re truly talented.
On the pecans – I love them, would move to America in a heartbeat (if only you guys would have me hehe) for them.
Nice idea… have you tried to put it on salads…Very creative to mix Pecans and Thyme in a recipe…thanks
Andy
http://www.recipebuddys.com
It’s time to try the thyme!
You have to admit. That was funny.
Never THOUGHT to put thyme with pecans…that is a great recipe.
Thanks for the gift idea!
I’d be happy with these at Christmas.
Aah, I can just imagine the smell!
I love toasted nuts with fresh herbs and pairing pecans, normally a sweet-recipe nut, with a savory herb is brilliant! Thanks for the great recipe. I love your web site!
I can just imagine the nice smell! I don’t think I ever had peacans and thyme together, but since I love both, this would be right up my alley I’m sure!
This would be good at a party. I have to bring something, next week, so that could be it.
This is gorgeous! I have got to try it I feel so happy when something is so simple and yet so delicious. Will be sure to report back when I’m done.
Oooh. These look delicious. I don’t know if I could actually give them as gifts, though – I’d probably eat them all out of the pan before they had a chance to cool. (Seriously. I make an apple, blue cheese, and candied walnut salad that tends to end up just being apples and blue cheese because I eat all the walnuts before they’ve cooled.)
Kim, it looks and sounds amazing! The photos are beautiful!
this sounds really unique and delicious, kim! they could add so much flavor to scads of dishes. i’m pretty sure i’d eat them all before i could give them away, too.
Those do look and sound yummy! I feel the same way about pecans; when a recipe calls for nuts, it’s generally pecans that I am reaching for. Thanks for the recipe and especially for mentioning that these make a great gift!
~ingrid
i love this recipe and the photo are so vibrant!
Oh Yum! Pecans and Thyme. What could be more perfect?
I like the sound of herb toasted pecans!
I love these and I have to try these real soon. Thanks!
I must try this but since I don’t have pecans (never tried them either since they aren’t available here) I’ll have to replace them with walnuts. Even if I’m sure the result won’t be quite the same I am really keen to give them a go. Bookmarked!
Lore, it is amazing how food can be taken for granted, I thought everyone all over the world had access to pecans. If you can order them please do as you will love them.
I also buy the Costco pecans, aren’t they great! Pecans are my favorite nut,hands down! Love the sound of this.
Those do sound great! I have one question… am I on this list of Toasted Thyme Pecan receivers? I bet they are amazing.
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