Super snack: Spiced pecans score a taste touchdown

  • Posted: Wednesday, January 30, 2013 12:01 a.m.
Score a taste touchdown with a bowl of roasted pecans with rosemary, olive oil and sea salt on Super Bowl Sunday. (Bill Hogan/Chicago Tribune/MCT)

The focus of Super Bowl Sunday noshing: Keep it clean (and healthy). “Clean” has become one of the year’s buzzwords in cookbook publishing as authors offer dishes that not only taste good but are good for you. “No matter how you eat, eat clean,” is the slogan of “The Clean Plates Cookbook” (Running Press, $20), by Jared Koch with Jill Silverman Hough.

Rosemary Pecans


Cook time: 12 minutes

Makes: 3 cups

“Don’t let the simplicity of this recipe fool you, these nuts are simultaneously salty, rich, crunchy and deliciously complex, thanks to the rosemary,” writes Jared Koch in “The Clean Plates Cookbook.” Arrange 3 cups raw pecan halves on a rimmed baking sheet. Bake at 375 degrees until brown and fragrant, about 12 minutes. Transfer while still warm to a bowl; add 2 tablespoons extra-virgin olive oil, 1 tablespoon chopped fresh rosemary and fine sea salt to taste, tossing to coat. Return pecans to baking sheet to cool.

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