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Warm Mixed Nuts with Rosemary and Shallo




Source of Recipe


The Oregonian


List of Ingredients




5 C canned mixed nuts
1 tsp olive oil
2 shallots, thinly sliced crosswise into rings, (1/4 C)
1 clove garlic, mashed
2 T sweet cream butter
1/4 C coarsley chopped rosemary leaves
1/4 tsp cayenne pepper
1 T firm-pack brown sugar
1 T kosher salt

Recipe



Toast the nuts in a single layer until golden brown and fragrent, 8-10 minutes, rotating pan halfway through cooking. Place in a large bowl and set aside.
Heat the oil in a small skillet over medium heat. Add the shallots and garlic and fry until golden brown, 3-5 minutes. Transfer to a paper towel. Set aside.
Melt butter and pour over nuts. Add rosemary, cayenne,brown sugar and salt. Stir well to coat. Toss in the shallots and garlic. Serve warm. Reheat in a 300 degree oven for 10 minutes. Best if eaten the same day.