Betcha Can't Eat Just One

By popular demand...

When I was looking for quick and easy appetizers for the Hayley Open House, I turned to Pam Anderson. Her Perfect Recipes for Having People over is one of my well-worn favorites.

Little did I know that the pecans I quickly roasted, following Pam's instructions, would cause such a ruckus.

Comments ranged from, "Oh yum!" to "These are like crack!" to "I never made it past the pecans." It was clear that this recipe was a winner.

And, since it wasn't my recipe to begin with, I'm happy to share it with you.

Roasted Buttery Pecans

• 1 lb pecans (about 4 heaping cups)
• 1/4 cup (1/2 stick) butter, melted
• 1/2 t. salt
• 1 T. light or dark brown sugar

Adjust oven rack to middle position and heat eat oven to 325F.

Toss pecans with melted butter and scatter in a 13x9" baking pan. Toast, stirring once or twice, until fragrant and deep golden brown, about 15 minutes.

Mix salt and sugar in a medium bowl, add hot pecans, and toss to coat evenly. Return pecans to baking pan and continue to tast to melt sugar, about 3 minutes longer. Cool slightly before serving.



Note: To fill my Grandma O's carnival glass server to the brim, I doubled this recipe.