spicy glazed mixed nuts
Monday is here again and I thought since Thanksgiving is just around the corner I’d start a little countdown. This week and next I’ll be posting an assortment of recipes/articles/ideas related to Thanksgiving.
I thought we’d start off with a nice little appetizer to whet your appetite. I always like to have little bowls of tidbits placed around the house so people can mingle and snack on some goodness before the main event. I saw this recipe for spicy glazed mixed nuts on David Lebowitz’s web site and it sounded perfect for a little pre-Thanksgiving snacking.
This recipe was really easy and can be made up to 4 days in advance. I used a combination of nuts I had in my pantry, whole almonds, pecans, walnuts and marcona almonds. You could use whatever you have on hand as well. First you toast the nuts and while those are toasting you just whip up the mixture, made with maple syrup, cayenne pepper, cinnamon, brown sugar and butter. Once my nuts were toasted, I carefully tossed them in a ziploc, added the maple mixture and played a little hot potato, making sure all the nuts got covered. I poured them back in the oven for a few minutes and let the sweet aroma fill the kitchen.
The result is a lovely sweet and salty nut with just the slightest tingle of spice. I actually thought they would be more spicy, so I might add a little cayenne next time, I just tried more and they were pretty spicy, I think I must have had some bum nuts the first time round but they were really delicious. I think they’ll go over quite well with a crowd of hungry folks.
spicy glazed mixed nuts
from david lebowitz
2 cups mixed nuts (untoasted); any combination of cashews, whole almonds, pecan halves, and hazelnuts, walnuts
1 tablespoon unsalted butter, melted
3 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon
3/4 teaspoon cayenne pepper
1 1/2 tablespoons maple syrup
1 1/2 teaspoons coarse or kosher salt
*2 cups small pretzel twists
Spread the nuts on a baking sheet and roast in a 350 degree oven for 12 minutes, stirring once for even toasting.
In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup. Add the warm nuts, pretzels, and salt, and stir until the nuts and pretzels are completely coated.
Spread the mixture back on the baking sheet and return to the oven for 10 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.
Once cool, they can be stored in an airtight container for 4 days.
* I didn’t have pretzels, so I didn’t use them. It was still good without them.