Well, have I got a lovely recipe to share with you today. And just in time for Christmas too. Because if these savory and slightly sweet glazed nuts aren’t Christmas gift fare, then I’m Ebenezer Scrooge! And I’m not miserly enough to be Scrooge. (Old enough true. But not miserly enough!) And, even if you make a batch of these nuts just for yourself, you are going to feel totally pampered. Because these shining examples of culinary ingenuity, are a special treat. And don’t we all deserve a treat, especially this year? You bet your sweet bippy we do!

This recipe was sent to me by our friend Rudi, who along with her husband Bert spend their summers here on Camano Island. (Well, not this year, for obvious reasons, but most summers.) And while here, we got to know them because they attended some of the jazz concerts we hosted. We hit it off right away. They are true food lovers, as are we. So of course, we became friends. And now Rudi reads my blog and thought I might like these nuts. So, she sent me her recipe. Well, liking them is an understatement! I love them. So, thank you, thank you, thank you Rudi for the recipe.

So, aside from the fact that these nuts are delicious, you should know that building them is stinkin’ easy. But you really do need to use fresh rosemary in this recipe. And if you don’t have a rosemary plant or two in your yard or on your deck, why the heck not? This amazing herb can be grown outdoors as a perennial shrub in Zones 7 and warmer. In colder areas, it needs to be kept in a pot and brought indoors for the winter. Believe me, if I can make it grow, you can too. Of course, I my have an advantage. I’ve been growing some of my own herbs (rosemary, sage, oregano, bay leaves, and thyme) for decades now. I also grow my own chives and Italian parsley. Chives are a perennial, so every year they re-appear as if by magic. Parsley, however, is a biennial so I’m still required to regularly buy parsley at the grocery store. And I use a lot of parsley. But I digress. Back to these nuts.

You simply must give them a try. They are so simple to make and so delightful to munch on. Thanks again Rudi for the recipe.

So, as always, have fun making great food. Keep trying new recipes. And keep counting your blessings. Peace and love to all.

2 T. unsalted butter

2 tsp. finely chopped fresh rosemary

½ tsp. kosher salt

½ tsp. ground chili pepper

1 T. brown sugar, packed

1 T. Maker’s Mark bourbon

2 c. pecan halves

Melt butter in a small frying pan. Add the chopped fresh rosemary, salt, chili powder, brown sugar, and bourbon. Stir to combine. Add the pecans and stir to coat.

Bake in a single layer on a parchment paper lined baking sheet in a pre-heated 375-degree oven for 13-17 minutes, or until the nuts darken a bit and become fragrant. Stir halfway through the baking time. (Watch carefully. They burn easily.)

Remove from oven and allow to cool completely before storing in an airtight container.