I’ve never been one for appetizers. Preparing, serving, or eating them. They just seem like an unnecessary part of the meal to me. I would rather save room in my stomach for the main course, ya know?
These nuts though… I could snack on these nuts. They are just so darn addictive! Between the crunchy texture and all the complementing flavors- salty, spicy, AND sweet. They just hit every note with your taste buds. Plus they are so simple and quick to make- just roast the nuts and toss with the other ingredients immediately out of the oven. Done. Couldn’t be easier.
There is one thing that makes this recipe unappealing though- nuts are expensive. And 2 1/2 cups of assorted nuts? That will run you upwards of $20. You have to be careful when buying your assortment too. You want plain nuts that have NOT been roasted, salted, or seasoned yet. Just straight nuts, ready for you to dress up. I had my Father go grocery shopping for these and even after explaining this to him he STILL came back with Planters salted nuts. Poor guy had to go back out and try and find the right ones. If you are unsure of what to buy, look in the baking section of your store and they should have bags of nuts. They will be sold individually and not as an assortment, but they will be unadulterated and exactly what you are looking for in this recipe.
- 2¼ cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
- 2 tablespoons coarsely chopped fresh rosemary leaves
- ½ teaspoon cayenne pepper
- 2 teaspoons dark brown sugar
- 2 teaspoons Maldon or other sea salt
- 1 tablespoon unsalted butter, melted
- Preheat the oven to 350 degrees F.
- Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
- In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
- Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.
adapted from Nigella Lawson