Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Candied Mixed Nuts with Rosemary

Share

Lobo
Moderator
Moderator

Posts : 19819
Thanked : 947
Join date : 2013-01-12

Candied Mixed Nuts with Rosemary

Post by Lobo on Wed Jan 27, 2016 10:27 pm


Candied Mixed Nuts with Rosemary


Read Reviews

Write a Review
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 8
Slightly sweet and slightly spicy, these nuts are easy to prepare and make a satisfying snack when guests gather for dinner. You can toast the nuts up to 3 days in advance, but don’t toss with the rosemary leaves. Let cool, then place in an airtight container and store at room temperature. Just before serving, wrap the nuts in aluminum foil and warm in a 350°F oven. Toss with the rosemary leaves and serve.




  • Printer Friendly Version






  • 2K+

Ingredients:


  • 1 lb. assorted raw mixed nuts

  • 2 Tbs. unsalted butter, melted
  • 2 Tbs. canola oil
  • 2 Tbs. firmly packed light brown sugar
  • 1/4 tsp. cayenne pepper, plus more, to taste

  • Kosher salt, to taste
  • 4 fresh thyme sprigs
  • 2 fresh rosemary sprigs, plus 2 Tbs. rosemary leaves

Directions:

Preheat an oven to 350ºF. Line a baking sheet with aluminum foil.

In a large bowl, combine the nuts, butter, oil, brown sugar, cayenne and salt and toss to coat well. (If you prefer spicier nuts, add more cayenne, to taste.) Spread the nuts out on the prepared baking sheet and top with the thyme and rosemary sprigs. Transfer to the oven and toast the nuts, stirring occasionally, until they are slightly darker in color, 20 to 25 minutes. Discard the herb sprigs.

Transfer the nuts to a bowl and toss with the rosemary leaves. Let cool for 5 to 10 minutes. Serve warm or at room temperature. Serves 6 to 8.


Williams-Sonoma Kitchen.

    Current date/time is Mon Jan 23, 2017 3:50 pm