Pink peppercorns are actually berries, which means they become juicy and sweet when slowly roasted, the perfect floral pairing for ice-cold vodka or gin. Just be careful not to grab these by the handful. They still pack quite a punch; pop in moderation.
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Preheat the oven to 300 degrees.
Line a sheet pan with foil and spray with nonstick cooking spray. Set aside.
Place the peppercorns in a small bowl. Add the olive oil and toss to coat thoroughly. Add the pink Himalayan salt.
Spread the pink peppercorns on the prepared sheet pan, making sure they are in a single, even layer. Bake for 30 minutes, tossing every 10 minutes.
Let cool completely. Taste, and add more salt if desired. Serve.
* Available at Penzeys Spices, 7338 Manchester Road, Maplewood, 314.781.7177, penzeys.com ** Available at area grocery stores
1 tsp. olive oil
¼ tsp. pink Himalayan salt, plus more to taste**
This article appears in September 2013.