Author Notes
Nutritious but not especially low-fat, nuts are great to nibble with cocktails. I traditionally serve this sweet-spicy-salty mix during the holidays, but they're excellent any time, eaten out of hand, thrown into salads, or used to garnish creamy soups. Entertaining a crowd? You can easily double or triple this recipe. —gluttonforlife
Ingredients
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5 cups
whole shelled raw nuts (your preferred mix of walnuts, pecans, almonds, cashews, etc)
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1 tablespoon
olive oil
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1
shallot
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3
cloves garlic
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2 tablespoons
unsalted butter
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1/4 cup
chopped fresh rosemary (dried does not work as well)
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1/4 teaspoon
cayenne
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1 tablespoon
dark brown sugar, packed
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1 tablespoon
coarse sea salt
Directions
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Heat the oven to 350 degrees. Place the nuts in a single layer on 2 rimmed baking sheets. Toast until golden, 8-12 minutes, rotating the pans halfway through cooking. Transfer to a large bowl and set aside.
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Thinly slice shallot and garlic. Heat the olive oil in a small skillet over medium heat and add the shallots and garlic. Fry until golden, then drain on paper towels. Set aside.
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Melt the butter and pour it over the nuts. Add the rosemary, cayenne, brown sugar and salt, and stir well to combine. Toss in the crispy garlic and shallots. Taste for seasoning, adding more salt or cayenne as needed.
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