Pecans with Rosemary, Honey and Smoked Salt | Friday Night Bites + "Yummy Supper" Cookbook Giveaway

Years ago I found Erin’s blog – Yummy Supper.  I added it to my list of blogs I love on the sidebar of my blog.  I had a sneaking suspicion back then, that she would make a name for herself and my intuition was correct.  She has published her first cookbook.  I have to say, I followed her journey as she described it on her blog and I really got excited for her. 

I was honored when she reached out to me a few months ago to ask me if I would like to have a copy before it was launched.  Okay that was a no brainer and I was absolutely thrilled that she thought of me.  I was even more excited when her publisher asked if me if I would like to have a copy to give away to my readers. I gave a resounding YES!  At the end of the post, I give a quick “how to” enter to win your very own copy of this stunning cookbook.  The photos and recipes are simply mouthwatering.

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I am not a gluten free person but do try to eat rather healthy.   After following her blog for years, I actually never thought about it being gluten free but rather that it had some really darn creative and tasty food.  Just browsing through the table of contents, you sense something special and different, with titles such as: Slurp, Egg, Veg, Sea, Butcher Shop, Grain + Seed, Nut, and Odds + Ends. 

After flipping through the book 3 or 4 times, I kept landing back at “Toasty Pecans with Garden Rosemary, Honey and Smoked Salt”.  I thought this would be the perfect recipe to highlight and share for my weekly series – Friday Night Bites.  This recipe is the epitome of what our Friday Nights are all about - simple, savory and tasty snacks that hubby and I can enjoy with a great bottle of wine from our cellar.  This is a crowd pleaser and is the perfect snack to set out when your guests arrive so they have a nibble with their glass of wine or cocktail before the main event appetizers arrive.

My taste buds sometimes have a fight between salty and sweet – this recipe let them both win.  I added a bit more honey and butter to the recipe to satisfy my craving along with an ample toss of the smoked salt.  I am a bit obsessed with the Hickory Smoked Sea Salt from WilliamsSonoma.  This was the icing on the cake for me for choosing this wonderful recipe.  The end result was a delicious nut recipe that I will be making for years to come and I know will be a forever crowd pleaser.

I encourage you to enter to win a copy of this stunning cookbook to add to your collection.  If you are not the lucky winner, simply click here to order a copy for yourself – you will not be disappointed.  A few recipes that I have bookmarked for the future are:  Lemon Rosemary Cordial, Spring Omelets with Asparagus and Green Garlic, Old School Cesar, Wild Salmon with Dill Butter and Fennel, Bourbon Braised Short Ribs with Brown Sugar and Coffee and Blood Orange Granita with Tangerine and Cardamom. 

How do I win a copy of the Yummy Supper Cookbook?  It is so simple – you just need to leave a comment on this post about this recipe or why you want to win this gorgeous book.  Simple …..right?  

The last day for comments and your chance to win will be at 6pm on Thursday, September 4^th at 9:00pm (PST) I will update this post with the winner and notify them via email on Friday, September 5th.

CONTEST WINNER:  Drum roll please - It is Laura from Tutti Dolci!  I used the random number generator and she was the lucky winner!  I will email you to find out where you would like the book sent. Congrats Laura - I know you will LOVE the book!

Pecans with Rosemary, Honey and Smoked Salt

Makes 1 ½ Cups

2 Tablespoons Butter

2 Generous Tablespoon Honey

3 Tablespoon Rosemary

2 Cup Raw Pecans

½ to 1 teaspoon of Smoked Sea Salt

Preheat the oven to 300 degrees.  Line a baking sheet with parchment paper.

In a small saucepan, melt the butter and honey over medium to low heat.  When it is warm, toss in the rosemary leaves and turn off the heat.  Let the rosemary infuse for 5 to 10 minutes.  Finally, toss the nuts into the pan and stir to coat.  Spread the nuts over the parchment paper and put into the oven.  Bake for 13 to 15 minutes, until the pecans are lightly toasted.  Immediately sprinkle the smoked sea salt over the hot pecans.  Let them cool and firm up before serving.  Store the pecans in an air tight container.  Enjoy!