Scrummy spicy nuts
I love, love, love these spicy nuts. Stored in a jar over the Christmas season, use them as nibbles for drinks, blitz them up and sprinkle over salads or just yourself and a jar to the nearest couch and snack away during a Hallmark Movie binge session.
It’s the moreish combination of the warmth and spice of the cumin, the sweetness from maple syrup and the saltiness that just ticks all the boxes.
The original recipe calls for some peanuts, but I just found that they dominated the rest of the nuts, and its Christmas after all and we all deserve some luxurious nutty spoils.
These nuts also go remarkable well with Prosecco Negronis, which is the current favourite Christmas tipple on our household this year.
If you are able to show the requisite adult restraint by not eating them all.
Spicy Xmas nuts
2 ½ Cups Mixed Raw Nuts (pecans, walnuts, peanuts, cashews, macadamia, almonds)
2 TBS Unsalted Butter
2 heaping TBS Fresh Rosemary – finely chopped
1 TBS Light Brown Sugar
1 tsp Cumin
¼ tsp Cayenne Pepper
2 tsp Sea Salt
¼ tsp Fresh Cracked Black Pepper
1 ½ tsp Pure Maple Syrup
Use raw unsalted nuts
3/4 Cup Cashews
2/3 Cup Walnuts
2/3 Cup Almonds
1/3 Cup Pecans
(you can use any combination of nuts you prefer)
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy clean up.
Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, salt and black pepper. Set aside.
In a medium sized sauté pan, over medium low heat, melt the butter. Stir in the rosemary and cook until fragrant, about 1 minute.
Remove from heat and stir in maple syrup.
Add the nuts to the sauté pan, stir and toss to completely coat.
Transfer the seasoned nuts to the prepared baking sheet in a single layer.
Bake until nuts are toasted and light golden in colour, about 10-15 minutes, tossing once half way through baking. (check that pecans and walnuts don’t burn)
Allow the nuts to cool on the pan for 3-5 minutes. Transfer to a serving bowl or a container with a tight fitting lid.
|Makes one drink|
1 tot Campari (or another red bitter aperitif)
1 tot sweet red vermouth
3 tots prosecco
Garnish: orange slice
Put a handful of ice cubes in a tumbler
Add the Campari, vermouth, and prosecco to the glass.
Stir gently, then garnish with an orange/ grapefruit