Sweet and Spicy Roasted Mixed Nuts →

Here’s a delicious recipe for roasted mixed nuts your friends and family will love for special occasions or just healthy everyday snacking. They also make a great holiday gift. Use any combination of nuts totaling 11 cups. Adjust the spicy heat and salt to your preference. Happy Holidays!

Sweet and Spicy Roasted Mixed Nuts
Yield 11 cups
Ingredients
· 4 cups mixed of whole almonds, cashews, and peanuts
· 4 cups pecans or walnut halves
·   3 cups pepitas (green pumpkin seeds)
·   2 tablespoons finely chopped fresh rosemary (from about 4 big sprigs; or sub a teaspoon of ground dry rosemary)
·   ¼ cup maple syrup
·   4 tablespoons unsalted butter, melted
·   3 teaspoons fine sea salt (See *Note)
·   2 teaspoons vanilla extract
·   1/4-1/2 teaspoon cayenne pepper (1/4 is mild, use 1/2 teaspoon if you like spicy)

Preparation
Preheat the oven to 325 F.
1. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn’t stick to the pan. (It will also stick to aluminum foil.)
2.   Pour the mixed nuts into a large bowl and mix thoroughly.
3.   Melt the butter and add the rosemary (or your choice of seasoning), maple syrup, salt, vanilla, and cayenne. Mix well.
4.   Pour the mixture over the nuts in the bowl. Stir well, until all the nuts are lightly coated. Spread the mixture in a single layer across the prepared sheet pan.
5. Bake, stirring to mix after the first 13 minutes Stir again after the next 13 minutes and bake for another 5 minutes. (The nuts will have browned and will look a bit wet. They will crisp up as they cool.) Remove the pan from the oven and stir the nuts once more, spreading them into an even layer across the pan. Let them cool for about 10 minutes and carefully separate any clumps.
6. Cool the nut mixture completely on the pan. The nuts will keep for up to 2 months in a sealed bag or air-tight container at room temperature. (If they last that long.)  Enjoy!
*Note: if you use salted nuts and salted butter, reduce the salt to 2 teaspoons.

Adapted from: https://cookieandkate.com/roasted-party-nuts-recipe/

Chinese Five Spice Nuts →

Photo: c. foodblogchef 2021
Copy and paste to print the recipe.

CHINESE FIVE-SPICE NUTS
Yield: 2 cups of spiced nuts
Ingredients:
·   1 tablespoon extra-virgin olive oil
·   1 cup unsalted almonds
·   1 cup unsalted cashews
·   1 teaspoon Chinese five-spice powder
·   1 teaspoon salt
·   1/4 teaspoon ground black pepper

Directions:
1.  Toss the almonds with oil.
2.  Add the five-spice powder, salt, black pepper, and toss.
3. Spread on a baking sheet and cook at 300 F for about 45 min.

Store in an airtight container for a few days.

If you would like to try something different from everyday salted nuts to snack on, give this recipe for roasted nuts a try. Chinese Five Spice powder is a blend of warm, fragrant spices: star anise, fennel, cloves, and cinnamon along with exotic Sichuan peppercorns. Use the nuts of your choice. The nuts will stay crunchy in a tightly closed container for several days. Like any roasted nut, wait for them to fully cool to reach full crunchiness. Snack-on!

Maple Curry Candied Cashews →

Photo: c. foodblogchef 2020

Great holiday gifts or easy to make snacks. Be warned, these nuts are seriously addictive when combined with a good beer or an off-dry sparkling wine! Can you say “maple, curry, candied, cashews” fast three times?

Maple Curry Candied Cashews
Makes 2 cups

Ingredients:

• 2 cups cashews

• ¼ cup maple syrup

• 1 teaspoon Madras curry powder

• ½ teaspoon ground cumin

• ½ teaspoon ground coriander

• ½ teaspoon chili powder

• 1 teaspoon kosher or sea salt

• ½ teaspoon cayenne pepper

Preparation:
Preheat oven to 300 F. Line a baking sheet with parchment paper or greased tin foil

1. Place the maple syrup and nuts in a medium-sized bowl and toss until well coated. Add the remaining ingredients and mix well to coat evenly. Transfer the nuts to the prepared sheet and arrange them in a single layer. Bake until lightly browned, stirring occasionally, 25 to 30 minutes.

2. Remove from the oven, immediately loosen the nuts with a spatula, separate the clumps, and set aside to cool to room temperature before serving otherwise they won’t have a good crunch.

Adapted from http://www.eat-drink-smile.com/2010/12/spiced-macadamia-nuts.html