Southerners always seem to have candied and spiced pecans around to nibble on during the holidays. My grandmother always made sweet pecans crusted with egg whites and sugar, using the nuts she and my grandfather had collected in the fall. So this version, with extra-virgin olive oil and herbs, is a real departure for my family. Recipes such as this, with a short ingredients list, are completely determined by the quality of the ingredients. The shorter the list, the better the ingredients must be. Pecans are the star, but the choice of olive oil and salt is crucial to the success of the dish. Use the finest possible. This recipe is splendidly simple, just perfect with apéritifs and for cocktail parties.

　　

Ingredients

makes 4 cups

　　4 cups pecan halves

　　2 teaspoons coarse salt or sea salt

　　1 teaspoon freshly ground black pepper

　　1 tablespoon fresh thyme leaves

　　3 tablespoons extra-virgin olive oil

　　

Step 1

In a large, dry skillet, toast the pecans over medium heat until golden brown and fragrant, about 5 minutes.

　　

Step 2

Meanwhile, in a large bowl combine the salt, pepper, thyme leaves, and olive oil.

　　

Step 3

Add the warm toasted pecans to the thyme-oil mixture. Stir well to combine and evenly coat the pecans. The fragrance is amazing! Taste and adjust for seasoning with salt and pepper.

　　

making ahead

Step 4

Once the seasoned nuts have cooled, store them in an airtight container in the refrigerator for up to 2 weeks. Bring them to room temperature before serving.

　　From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.