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/

Roasted Mixed Nuts with Toasted Sage Leaves →

I love crispy, salty, savory toasted sage leaves! I also love to snack on spicy mixed nuts. Here’s a spicy, savory recipe for mixed nuts and toasted sage leaves that is sure to be a hit with your family and friends! The nuts come out with a slightly savory, smoky Chipotle heat and the delicious sage leaves are delicately crisp. I strongly recommend you use fresh herbs if you can, but dried will work. It may be one of my favorite healthy snacks. What do you think?

Photo: c. foodblogchef 2021

Roasted Mixed Nuts with Toasted Sage Leaves
3 cups

Ingredients:

• 3 cups plain (or salted) mixed nuts (a combination of whole almonds, pecan halves, walnut halves, and cashews)

• 2 tablespoons + 2 teaspoons extra-virgin olive oil

• 1 ½ tablespoons chopped fresh rosemary (or sub ¾ teaspoon dried and crumbled)

• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)

• 6-8 or more whole fresh sage leaves

• 2 teaspoons chipotle chili powder

• 1 teaspoon garlic powder

• Flaky sea salt (Note: if you use salted mixed nuts omit the sea salt.)

Preparation:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, drizzle olive oil over the nuts and mix to coat the nuts.
4. Sprinkle the herbs and spices over the nuts and toss well to combine.
5. Pour the nuts into an even layer on the prepared baking sheet and then (if using) sprinkle evenly with the flaky sea salt.
6. Bake until the nuts smell toasty, about 15 minutes. Cool completely and store in an airtight container until ready to serve (they’ll keep for up to three weeks).

Rosemary Roasted Marcona Almonds →

Flowering Almond Trees, Ronda, Spain

serves 16

Ingredients

• 2 cups blanched Marcona almonds (or other blanched almond)

• 1-2 tablespoons extra virgin olive oil

• 1 teaspoon grated lemon zest

• a pinch of smokey Spanish pimentón (optional)

• 1 tablespoon minced fresh rosemary (or 50/50 rosemary and fresh thyme)

• sea salt

Considered the “Queen of Almonds” and ubiquitous to tapas bars in Spain, Spanish Marcona almonds are shorter, rounder and sweeter than common almonds sold in the United States. They are also pricey, but a treat for a special occasion. Before you commit to the cost of using Marconas, you might want to try this recipe with regular unsalted, skinless, blanched almonds. If you’re in a rush and only have access to roasted, salted almonds, omit the salt in the recipe and reduce the roasting time to 5-10 minutes in a 300-degree oven. If you want to “kick it up a notch”, add a couple of pinches of cayenne or chili pepper. Store leftover roasted almonds in an airtight container in the fridge; reheat in a 300-degree oven for 5 minutes before re-serving.
Instructions

Preheat the oven to 350 degrees F.

1. Mince the herb(s) and mix with the spices and grated lemon zest

2. In a large bowl, drizzle the almonds with the olive oil and mix to coat the almonds; add the spices, lemon zest, and rosemary mixture and toss to coat evenly

3. Line a baking sheet with aluminum foil or parchment paper and spread out a single layer of Marcona almonds.

4. Roast almonds 10-15 minutes stirring every 5 minutes until they start to turn a slightly darker brown color. Be careful not to burn during the last 5 minutes, the almonds should be light brown not scorched.

5. Remove from the oven and toss generously with coarsely ground or flaky sea salt. Serve warm.

   Adapted from: https://www.cleaneatingmag.com/recipes/toasted-rosemary-marcona-almonds