Author Notes
These nuts make us feel bright and cheery. Savory from a dose of Herbes de Provence and a little twist of lemon give new life to a bowl normally done up in cinnamon and sugar. —Food52
Ingredients
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2 teaspoons
sea salt
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1 tablespoon
Herbes de Provence
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Peel of 1 lemon
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2 cups
raw pecan halves
Directions
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Combine 1 1/2 cups of boiling water in a glass or ceramic bowl with all of the other ingredients except the pecan halves. Cool to lukewarm, then stir well.
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Add the nuts and allow them to soak for 6 to 8 hours.
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Preheat oven to 150° F.
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With a slotted spoon, remove the pecans from the brining liquid and spread them on a baking sheet lined with parchment. Remove the spices and the lemon peel.
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Roast for 10 to 12 hours, stirring occasionally.
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Store leftovers in a tightly lidded container for one week.
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