We’ve had such an interesting spring here in New Orleans. It has stayed cooler much longer than normal. I’m not really sure why that is, but I have been enjoying every minute of it. I’m currently writing this while sitting with my kitchen window open, breeze blowing in with some gentle sunlight accompanying it. Pure bliss, truly. Great weather for the start of another great week.
Yesterday was our last sweet strawberry recipe for now – the strawberry frozen yogurt recipe . Now I have three savory recipes for you. The first will come tomorrow, and it’s going to be a lovely spinach salad featuring strawberries and some other ingredients I’ll save as a surprise. BUT one of those ingredients I must tell you about today. This spicy candy pecans recipe will feature prominently in tomorrow’s salad. Oh yeah!
- 1 cup pecan halves
- 1 teaspoon light olive oil
- 1 teaspoon light brown sugar
- 1/2 teaspoon balsamic vinegar
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper