These roasted nuts are rich and attractive, salty, spicy, sweet and aromatic with a hint of orange. If making these in the spring, you can use blanched almonds in place of the mixed nuts. You can also substitute an equal amount of fresh rosemary for the thyme. The nuts can be stored in an airtight container for up to 1 month.
1-1/4 lbs roasted salted premium mixed nuts
2 tablespoons minced fresh thyme leaves
1 teaspoon finely grated orange zest
2 teaspoons packed dark brown sugar
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 13x9 inch metal baking pan. Toast until fragrant and very hot, 10-12 minutes.
Meanwhile, mix thyme, zest, brown sugar, paprika, cayenne, and salt in a small bowl. Microwave butter in another small bowl until melted; stir in thyme mixture. Pour hot nuts into a large bowl. Add thyme mixture and stir until completely coated. Pout nuts back onto baking pan and cool. Serve warm or at room temperature.
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