Hi. First, I need to say THANK YOU so much for all your sweet comments in the last week or so. I feel like such a delinquent for not responding to any of them. It’s just, you know, a little crazed around here is all.
I was trying to come up with a suitable thank you present for you all to show my appreciation for your rad internet support…
how about these?
They don’t look like much, but I assure you they are the most delicious spiced nuts. My stb sister-in-law, Melanie, passed on this recipe a few years ago and since it’s become a staple for entertaining. The are insanely easy and equally addictive.
(Side note, Melanie is marrying Brock’s brother next September and I’ve been dubbed “chair of the craft team” for their wedding. So even when our wedding is over, I can assure I’ll have lots more wedding projects to share. They are so fun).
(adapted from Union Square Cafe’s bar nuts)
About 1 cup each of almonds, cashews, pecans, walnuts, hazelnuts, brazil nuts, and pepitas. (or any combination you like, of course).
3 T minced fresh rosemary
1 t cayenne
1 t smoked sweet paprika, “pimentón”
1 t nutmeg
2 T dark brown sugar
2 T kosher salt
3 T butter, melted
Preheat oven to 400. Toast nuts until golden on a cookie sheet (about 10 – 15 minutes). Make sure to mix them periodically during the toasting so they don’t burn.
Mix spices, sugar and melted butter together in a bowl. Dump the nuts in a large mixing bowl, dump the yummy mixture on top, and stir everything together until the nuts are evenly coated.
Let cool, taste for saltiness and sprinkle with sea salt if necessary (which is always, for me) and serve!
I planned to put these in our ill-fated welcome bags, but when those were cut I still had all the supplies. So I made them anyway for our welcome cocktail party on friday. We’ll see if there are any left by then.
We’re off to Palm Springs in a hour. Wish us luck! Wait, everyone already did.