Snap Peas in Brown Butter

READY IN: 20mins
Recipe by Lori Mama

This is from one of Rachael Ray's magazines. My husband loves it. Word of caution: Keep your eye out on the butter. Only let it go to a light golden color, or after you toast your nuts, it will get too dark and you will have a slightly bitter taste after you heat your peas.

Top Review by Larawithoutau

These were very good. We love to eat them cold out of the fridge but this was a nice change. When I make it again, I will decrease the butter by half and perhaps use only 1/2 butter & 1/2 olive oil. This is a great, fast side veggie dish! I think one helpful tip would be to take the peas out of the fridge about an hour prior to cooking so they come up to room temp and not take so long to heat up to avoid over cooking the nuts and risking a bitter taste. Thanks for sharing, served with recipe #99423 http://www.food.com/recipe/chicken-spaghetti-99423.

Ingredients Nutrition

Directions

  1. Melt butter in pan until light golden brown.
  2. Add pecans and toast until just browned.
  3. Add peas and cook until just heated through.
  4. Season to taste with salt and pepper.
  5. Serve warm.

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