It’s amazing how simply cooking a stick of butter in a pan until it reaches a slight shade of brown can completely change the flavor and make it unbelievably decadent. It adds a nutty flavor, with a touch of sweetness. Brown butter is incredible on pretty much anything; pasta, salad, banana bread… remember when I even used it in ice cream? If they (whoever ‘they’ are) made brown butter scented perfume, I’d buy it. And bathe in it and maybe try to drink it. Hear that perfume peeps, stop making dumb celebrity craptastic smells and make me some brown butter perfume! Hi, I’m Julia and I freaking love brown butter.
I plan on making a lot more of these pecans this holiday season because these would make a fantastic homemade food gift. They’ll last for a few weeks in a sealed container at room temperature, which means the recipient doesn’t have to worry about eating them right away or refrigerating. You can even freeze them and they’ll last you all year long, just pull out a handful here and there to snack on or add to a recipe. Like roasted Brussels sprouts with dried apricots and balsamic glaze. This bowl was just screaming for some brown butter rosemary pecans! And it was deeeeeelicious!!!!
Add these pecans to a salad, to a batch of cookies or even fudge. Oh my oh my, can you just imagine these in a batch of your favorite homemade chocolate fudge? I’d die. Alright, because I could get too carried away on ways you can use these pecans, just go make some, clearly they won’t go to waste!
Recipe adapted from My Recipes