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!