Oscars Snack: Spicy Maple-Rosemary Cocktail Nuts Recipe
Photo: Signe Birck
Spicy Maple-Rosemary Cocktail Nuts
Makes 2 1/2 cups
These insanely tasty cocktail nuts – inspired by a recipe from entertaining guru Ina Garten, aka Barefoot Contessa – are the perfect little something for guests to munch on while you finish cooking. Make sure you stir the nuts as they’re cooling, so they don’t clump together. Feel free to decrease or increase the amount of cayenne according to your taste buds.
1 cup raw, unsalted pecan halves
1/2 cup raw, unsalted walnut halves
1/2 cup raw, unsalted almonds
1/2 cup raw, unsalted cashews
2 tablespoons pure maple syrup
1 tablespoon melted butter (or olive oil)
2 tablespoons finely chopped fresh rosemary
1 tablespoon light brown sugar
1/2 teaspoon cayenne, or more to taste
1 teaspoon coarse sea salt
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Spread the pecans, walnuts, almonds, and cashews on the parchment-lined baking sheet and roast until light golden brown and fragrant, about 10 minutes.
While the nuts are roasting, in a large bowl, whisk together the maple syrup, butter, rosemary, brown sugar, cayenne, and sea salt. Add the warm nuts and toss to coat.
Dump the nuts back onto the parchment-lined baking sheet and bake for another 10 minutes. Set on a rack until crisp and cool to the touch. Stir every 10 minutes or so, to prevent clumping.
Store, in an airtight container at room temperature, for up to 1 week.
Excerpted from The Yellow Table: A Celebration of Everyday Gatherings by Anna Watson Carl (2014).
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We’re nuts about nuts:
