18 December 2012
Chew Town Bites: Honey Roasted Thyme and Bacon Pecans
If you are a regular reader of this blog you will be accustomed to my love of flavoured and roasted nuts. Perhaps you remember the Lemon and Garlic Almonds or the Honey Roasted Rosemary Cashews. Well, I'm continuing my series of roasted nuts with these Honey Roasted Thyme and Bacon Pecans.
So, why are roasted nuts so wonderful? They buy you time when hosting a dinner party! You can make them a couple of days prior and store in an airtight container ready for transferring to a serving dish the moment your guests arrive. Now, you could just serve them ordinary store bought roasted nuts but when you make them so moorish your guests are too busy polishing them off to realise you are only just starting to prepare their dinner.
While devising this recipe, I had in mind I wanted to create the sweet and salty effect that so pleases the palate when the balance of both is just right. I had already decided on pecans as the base nut as I love the rich buttery taste of pecan and I knew this flavour would pair beautifully with the bacon which I had already determined was making an appearance.
I've been pretty lucky when devising flavoured roasted nut recipes as I have consistently achieved wonderful results - fingers crossed this good luck continues. Even if you don't have guests visiting, do yourself a favour and try making these nuts... I promise you they won't last very long!
Honey Roasted Thyme & Bacon Pecans
3 rashers bacon
500g natural pecans
1 tablespoon thyme leaves
1 tablespoon sea salt flakes, crushed
3 tablespoons good quality honey
1 tablespoon fruity olive oil
Preheat oven to 200° Celsius. Place the bacon rashers evenly spaced on a tray lined with baking paper and place in the oven until the bacon is crispy and golden (about 15 minutes).
Remove from oven and allow to cool for a few minutes. Cut cooked bacon into 2cmx1cm pieces and set aside.
Turn the oven down to 180°Celsius.
In a large bowl combine the pecans, bacon, thyme and salt. Pour the honey and olive oil over the pecans and then mix with your hands until the nuts and bacon are well covered.
Line a baking tray with baking paper and top with the coated pecans and bacon, making sure not to overlap the cashews too much.
Bake in the oven for about 30 minutes or until golden brown. Remove from oven and set aside to cool (the nutes will harden as they cool). Serve or store in an airtight container until you are ready to serve them.
They will keep for up to 3 weeks in an airtight container.
1 tablespoon sea salt flakes, crushed
3 tablespoons good quality honey
1 tablespoon fruity olive oil
Preheat oven to 200° Celsius. Place the bacon rashers evenly spaced on a tray lined with baking paper and place in the oven until the bacon is crispy and golden (about 15 minutes).
Remove from oven and allow to cool for a few minutes. Cut cooked bacon into 2cmx1cm pieces and set aside.
Turn the oven down to 180°Celsius.
In a large bowl combine the pecans, bacon, thyme and salt. Pour the honey and olive oil over the pecans and then mix with your hands until the nuts and bacon are well covered.
Line a baking tray with baking paper and top with the coated pecans and bacon, making sure not to overlap the cashews too much.
Bake in the oven for about 30 minutes or until golden brown. Remove from oven and set aside to cool (the nutes will harden as they cool). Serve or store in an airtight container until you are ready to serve them.
They will keep for up to 3 weeks in an airtight container.
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