Candied Walnuts →

Use these simple to make sweet and savory glazed walnuts as snacks or as chopped garnishes on salads. Great with aperitifs before dinner. Betcha can’t eat one!

Candied Walnuts
Makes 1 cup

INGREDIENTS

• 1 cup walnut halves

• ¼ cup light brown sugar

• ½ teaspoon fine sea salt

• ½ teaspoon black pepper

• *Optional: pinch of cayenne

PREPARATION
Preheat oven to 350 F.

1. Line a baking sheet with parchment paper or aluminum foil and spray with cooking spray.

2. Combine all ingredients except the walnuts in a medium bowl and mix well.

3. Rinse the walnuts with water; drain and add to the dry ingredients; toss to coat the walnuts.

4. Place the coated walnuts on the baking sheet in a single layer and bake for 8-10 minutes, stirring once after 4-5 minutes.

5. Remove from oven and cool for at least a half hour. They will become crunchy after they cool completely.

6. Store in an air-tight container in a cool dry place for up to a couple of weeks.

Roasted Garlic and White Bean Spread →

Here’s an easy healthy flavorful appetizer spread to try. Creamy cannellini beans, sweet roasted garlic, tangy lemon, and fresh rosemary. What’s not to like? Throw in some anchovy umami and kick it up a notch with a pinch of heat and bask in your family’s and guest’s pleasure! Serve it on crackers, crostinis, or toast points with your aperitif of choice. Buon appetito!

Roasted Garlic White Bean Spread with Rosemary and Piquillos
Yield about a cup

Ingredients:

• ½ head of garlic

• 3 tablespoons olive oil

• 1 (15-ounce) can of white beans, like cannellini, Great Northern or navy beans, drained and rinsed

• 1 ½ tablespoon lemon juice

• 1 teaspoon lemon zest

• 1 tablespoon roughly chopped fresh rosemary leaves, plus 1 full sprig

• 2 anchovy fillets (omit for vegan)

• ¼ teaspoon black pepper

• 1 pinch of cayenne, plus more for garnish (optional)

• extra salt to taste

• chopped bottled roasted Piquillo peppers for garnish (optional; if you can’t find Piquillos you can substitute roasted Pimentos)

Preparation:
Preheat the oven to 400 degrees.

1. Cut the garlic head in half and peel off most of the outermost skin.

2. Place the garlic half on a sheet of tin foil and drizzle about 1 teaspoon of olive oil over the exposed cloves and close the foil into a pouch.

3. Bake for about 20 minutes. Let cool slightly. The garlic is done when you can squeeze the cloves and they feel soft.

4. While the garlic is roasting heat the olive oil in a skillet and once it is shimmering place the sprig of rosemary in the hot oil turning it over while it browns and infuses the oil with delicious rosemary flavor. Remove the rosemary sprig once it is brown. (Don’t burn it!)

5. Squeeze the roasted garlic cloves into the bowl of a food processor and add the white beans, rosemary-olive oil, lemon juice, and zest, rosemary leaves, black pepper, cayenne (if using), and anchovy fillets. Purée until smooth, then adjust salt and pepper to taste. Transfer to a serving dish.

6. Serve on crackers or toast points and garnish with chopped Piquillos.

*Note: the bean spread will keep in a closed container in the refrigerator for up to two weeks.

Adapted from: https://cooking.nytimes.com/recipes/1019746-roasted-garlic-and-white-bean-dip-with-rosemary

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

Chili Chocolate Pecans →

Photo: c. foodblogchef 2020

Here’s a recipe inspired by the magical Mexican mixture of chili and chocolate. Sweet, spicy, chocolaty, chewy, and crunchy, this nut mixture is great for celebrating the Holidays (or any time) and makes for a special home-made gift for friends and family. Enjoy these delectable snacks with your favorite sparkling wine, aperitif, or beverage. Holé Mole!

Chili Chocolate Pecans
Yield about 4 cups

Ingredients:

• ½ cup dark brown sugar

• ¼ cup cocoa powder

• ¼ cup finely grated dark chocolate (I used unsweetened, but semi-sweet would work.)

• 2 teaspoons sea or kosher salt

• ½ teaspoon cinnamon

• 3/4 teaspoon chili powder

• ¼ teaspoon cayenne pepper (or more to kick-it-up-a-notch)

• ¼ teaspoon freshly grated nutmeg

• 1/8 teaspoon allspice

• 1/8 teaspoon ground ginger

• 2-3 large egg whites

• 4 cups (about 1 pound) pecans (or your nuts of choice)

• 1/2 cup pepitas

• ½ cup Craisins (optional)

Preparation:
Preheat oven to 300°F, position rack in the middle position, line a rimmed baking sheet with tin foil, and grease lightly with oil or nonstick cooking spray.

1. In a medium bowl, stir together sugar, cocoa powder, chocolate, salt, cinnamon, chili powder, nutmeg, allspice, and ginger.

2. In a large bowl, lightly beat the egg white until slightly foamy. Stir in the spiced sugar mixture until a smooth batter forms. (If the mixture is still dry add the third beaten egg white. You want a thick batter consistency.)

3. Fold in the pecans and pepitas until evenly coated. Spread the glazed pecans in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted, about 30 minutes.

4. If you include craisins, as soon as you remove the sheet pan from the oven sprinkle the craisins over and stir to mix in. (If you bake the craisins they will be overly chewy and tough.)

5. Let cool, stirring several times to separate the nuts. Once cool, break up any remaining clumps and serve. Nuts can be stored in an airtight container at room temperature for up to 1 week.

Adapted from:
https://www.seriouseats.com/recipes/2014/12/mexican-spiced-chocolate-pecans-nuts-recipe.html