Prep 10 mins
Cook 10 mins
Recipe is from Rachael Ray.
- 1 3⁄4 lbs sugar snap peas, trimmed
- 3 tablespoons butter
- 1⁄2 cup pecan pieces
- salt, to taste
- pepper, to taste
- In large saucepan of boiling salted water, cook the peas until crisp tender, 2 minutes; drain.
- In large heavy skillet, heat the butter over medium-high heat until golden brown and fragrant, 1 to 3 minutes.
- Add the pecans and cook, stirring until lightly toasted, 2-3 minutes.
- Stir in the peas and cook until heated through; season with salt and pepper.
These are even better w/a hint of liquid smoke and sprinkle of cinnamon & sugar! YUMMERS!
Had the first handful from the garden, and wanted to fix them quickly -- only subbed slivered almonds for the pecans. Just perfect ! Gathered more for DD's BD dinner, and 15 y/o twins were so taken, they went out to the garden and tried them raw ! This will be summer-time frequent side ! Thanks for posting, Lainey
It was my first time trying sugar snap peas. I think it's not really my thing. Mine were a little bit bitter. I don't know if it's like that usually. But combined to the butter and pecan, that's really good. They were not all bitter. I'd try this recipe with snow peas. Thanks Lainey :) Made for Photo tag