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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Candied Mixed Nuts with Rosemary

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Candied Mixed Nuts with Rosemary Empty Candied Mixed Nuts with Rosemary

    Post by Lobo Tue Feb 02, 2016 2:16 am

    Candied Mixed Nuts with Rosemary Img37l
    Candied Mixed Nuts with Rosemary
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    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.







    • 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.

    
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