I’m a huge fan of Louisiana Cookin’ magazine (and it’s new sister publication, Louisiana Kitchen and Culture). Although I’m as far as you could possibly get from being Cajun or Creole, I find the foods from the area to be my favorite.
A recent issue had a recipe for a simple roasted pig pecans. I made a very minor change to it, made it and… wow, loved it. Fortunately, my dad has several pecan trees. Every year he picks grocery sack after grocery sack of nuts and shells them. He then gives us a few bags of only the best ones. It’s like heaven.
Roasted pig pecans are fantastic right out of a bowl. They are truly wonderful in my butter pecan ice cream.
Prefer walnuts instead of pecans? Try my cheddar walnuts.
Roasted Pig Pecans
- 2 cups pecan halves
- 2 tablespoons unsalted butter melted
- 4-6 slices bacon chopped into 1/2″ pieces (use less bacon if using thick-cut)
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- pinch cayenne pepper to taste
- Heat your oven to 350 F.
- Place the nuts in a bowl. Drizzle with the butter and add in the bacon. Toss to coat and mix.
- Pour mixture out onto a baking sheet and spread out evenly.
- Bake for 25-40 minutes, stirring every 10 minutes, until the bacon is done. Remove from oven.
- Combine the sugar, salt, and cayenne and sprinkle over nuts. Stir to mix.
- Let cool completely before serving.
Nutritional values are approximate.