Pecan Popovers with Parsley and Thyme |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Don't let these cool they're best served straight from the oven. 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 |
Directions:
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.
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.
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