Roasted Mixed Nuts
Source of Recipe
"Perfect One-Dish Dinners", by Pam Anderson.
1 1/4 pounds roasted mixed nuts
(salted, premium nuts)
2 tablespoons fresh thyme leaves -- minced
1 teaspoon orange zest -- finely grated
2 teaspoons dark brown sugar -- packed
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 1/2 tablespoons butter
Adjust oven rack to middle position and heat oven to 350 degrees. Spread nuts on a 13 x 9-inch metal baking pan. Toast until fragrant and very hot, 10 to 12 minutes.
Meanwhile, mix thyme, zest, brown sugar, paprika, cayenne, and salt in a small bowl. Microwave butter in another small bowl until melted, stir thyme mixture into butter. Pour hot nuts into a large bowl. Add thyme mixture and stir until completely coated. Pour nuts back into baking pan and cool. Serve warm or at room temperature.
Alternative: Serve warm roasted almonds instead of mixed nuts. If available, Spanish Marcona almonds are very appealing. They can be warmed in a 350 degree oven for 5 to 8 minutes to refresh the roasted flavor.
Judi's note: The author also suggests substituting fresh rosemary for the fresh thyme if you prefer.
Makes 2 heaping cups.
Categories: Appetizers
Recipe typed for you by Judi Mae Phelps.
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