Name: Pecan Popovers with Parsley and Thyme
Yield: Makes 12
Ingredients: Nonstick vegetable oil spray; 6 tablespoons (about) unsalted butter, melted, cooled; 1 1/4 cups chilled whole milk; 4 large eggs; 1/2 cup unbleached all purpose flour; 1/2 cup finely ground toasted pecans; 1 1/2 teaspoons chopped fresh parsley; 1 1/2 teaspoons chopped fresh thyme; 1/4 teaspoon salt; 1/2 cup chopped untoasted pecans

Don't let these cool — they're best served straight from the oven.

Recipe information

Yield
Makes 12

Ingredients

Nonstick vegetable oil spray

6 tablespoons (about) unsalted butter, melted, cooled

1 1/4 cups chilled whole milk

4 large eggs

1/2 cup unbleached all purpose flour

1/2 cup finely ground toasted pecans

1 1/2 teaspoons chopped fresh parsley

1 1/2 teaspoons chopped fresh thyme

1/4 teaspoon salt

1/2 cup chopped untoasted pecans

Preparation

Step 1
Preheat oven to 450°F. Spray standard 12-cup muffin pan with nonstick spray, then brush with butter. Place in oven until very hot, about 10 minutes. Combine milk, next 6 ingredients and 2 tablespoons butter in large bowl; whisk until blended. Remove hot muffin pan from oven. Divide batter equally among muffin cups. Sprinkle with chopped pecans.
Step 2
Bake popovers 15 minutes. Reduce oven temperature to 350°F; continue to bake until brown and firm, about 15 minutes longer. Brush popovers with 2 tablespoons butter; sprinkle with salt. Turn out of pan, cutting to loosen if necessary; serve immediately.

TagsBread American Pecan Nut Parsley Herbs & Spices Thyme Side Dinner Vegetarian Easy Quick Baking Bon Appétit

Recipe notes

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