Spiced party nuts

(yields about 4 cups)

Sidekick to the Party-in-a-Glass
These nuts don’t discriminate between vintage cuvées or spark-a-linos.  As sophisticated as they look, they enjoy pairing up with a good beer too. 

1 pound assorted unsalted nuts such as peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans and almonds

2 Tbsp coarsely chopped fresh rosemary leaves

1/4-1/2 tsp cayenne

2 tsp firmly packed brown sugar

1 Tbsp unsalted butter, melted 

Preheat oven to 350 degrees F.

Spread the nuts evenly on a baking sheet and toast in the middle of oven until golden, about 7-10 minutes.

While nuts are toasting, toss the remaining ingredients together in a large bowl. Remove nuts from oven and toss with seasoning mixture. In a perfect world, serve them warm. 

Keep a batch and gift a batch. This recipe doubles very easily. Allow the nuts to cool completely. Package them in an airtight jar and fashion some type of sweet label. These nuts store well for about a week if you can resist eating them that long. 

Substitute with all cashews or smoked almonds if you can’t get enough of them in a mixed bowl.

Tone down or kick up the amount of cayenne, depending on how spicy you feel.


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