Oh Nuts!
There's so much to love about the holiday season - and so much fun to be had in the kitchen! Years ago I picked up a Williams-Sonoma Thanksgiving cookbook and learned how to make nuts that are my constant companion until the New Year. I usually cut myself off from making them past December because they are like crack to me. I crave them constantly. Here's the general gist of the Spiced Nuts recipe with my own twist:
Slowly heat 1/4 cup olive oil with 2-3 Tablespoons chopped fresh rosemary*
While the oil is heating up, in a small bowl mix together the following:
- 1 Tablespoon Sugar
- 1-2 teaspoon cumin
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper
When the oil is warm, pour over a mix of pecans, almonds, and cashews. I usually start with about 4 cups of nuts, but will throw in more just to make sure there's no leftover oil. When the nuts are fully coated, toss with the spices.
Spread the mixture over a foil-lined cookie sheet and bake at 300 for 15-20 minutes. Let cool before serving. I wrap them up in mason jars and give them out to friends, teachers, or neighbors. Several days later, I get an email asking me for the recipe.
That's why I call it crack.
* You should plant rosemary in a pot if you don't have a yard-- it's very hard to kill and even if you just use it for this dish, it's worth it!