Over the past several weeks, I have been testing out various different recipes for Thanksgiving. Having already spent a good amount of time on side dish and dessert selections, I decided I needed to give my appetizer course a little more love. In this recipe for Rosemary Spiced Mixed Nuts, a blend of pecans, almonds and walnuts are toasted until golden and fragrant, then tossed in a sweet-savory blend of rosemary, cayenne pepper, sugar and salt. These mixed nuts will be a perfect Thanksgiving appetizer, complimenting a full lineup of seasonal cocktail selections. Do you like to serve appetizers at Thanksgiving dinner? If so, please share.
Rosemary Spiced Mixed Nuts
Adapted from the New York Times.
⅓ pound pecans
⅓ pound almonds
⅓ pound walnuts
1 tablespoon melted butter
3 tablespoons coarsely chopped fresh rosemary
1 tablespoon dark brown sugar
½ teaspoon cayenne pepper
1 tablespoon flaky sea salt or kosher salt
Preheat oven to 350°F.
In a large bowl, toss pecans, almonds and walnuts with melted butter. Spread nuts out onto a rimmed baking sheet. Bake until golden and very fragrant (about 10 minutes). The nuts can burn very easily, so be sure to stir several times during the cooking process.
In a another large bowl, combine rosemary, dark brown sugar, cayenne pepper and sea salt. Add the toasted nuts and toss to coat.
Makes 8 servings.