While i dont remember the details of the weekend, i distinctly remembered those nuts as they blew my mind... something that never would have occurred to me - doctoring up a can of mixed nuts - was SO good! its probably one of the moments i can pinpoint which led me to being the food-obsessed person i am now. (the other would be the first time Roopa cooked me dinner way back when we were still crazy single party girls...)
Katie's original recipe came from a Nigella Lawson cookbook and was Nigella's take on the Union Square Cafe bar nuts. Over the past 4 or 5 years, i've made rosemary-spiced nuts in varying ways - sometimes following Nigella, sometimes following any of the assorted other recipes you find when googling for spiced nuts or rosemary nuts.
![DSC_0011](http://farm6.static.flickr.com/5258/5428147523_65f416e7de.jpg)
After years of making so many variations, this version will be the one i stick to as this was the first time i didnt feel that i was missing something or had used too much of something.. They have enough heat without being over-powering. Enough rosemary without tasting like a bush. Enough sweet to satisfy my need for all things sweet. and enough butter to hold it all together but not so much that they make your hands greasy...
Rosemary-Spiced Nuts
courtesy of google searches everywhere, as adapted by me
Click here to import recipe directly into Pepperplate
~1 lb assorted mixed nuts, roasted but not salted (we used almonds, cashews, brazil nuts, pecans & hazelnuts, i think...)
2 tbsp unsalted butter
2 tbsp light brown sugar
1 tbsp white sugar1.5 tbsp fresh rosemary, chopped finely - a mezzaluna
1/2 tsp cayenne
2 tsp fleur de sel (or other sea salt)
1/3 tsp ground white pepper (i'm sure you could use black)
***
Preheat oven to 350°
Spread nuts on a baking sheet and toast ~ 7 minutes until just fragrant. (do not turn off the oven yet and dont put the baking sheet in the sink yet either)
while nuts are toasting, mix the butter & all of the sugar & spice in a saucepan. Heat all over medium heat, stirring, until the butter melts and all of the sugar & spice is well combined.
when nuts are done toasting, throw them in the sauce pan & mix to coat the nuts. continue mixing and 'cooking' for about 3 minutes.
Remove nuts from heat and spread back on the baking sheet. Put them back in the oven for 3 - 4 minutes to bake the butter into the nuts.
Serve warm or room temperature.
2 comments:
I can vouch for the yumminess of these.
And I still remember that night of butternut squash ravioli in brown butter and sage sauce and....I can't remember what else, probably because we were listening to [name of artist redacted to protect our integrity] and drinking who knows what.
I can also verify that these spiced nuts are delicious. I took a baggie of them home with me after spending Thanksgiving with Miss Kitchen Hell. I savored them until they quickly ran out.
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