On the first day of Christmas, my true love cooked for me: Sweet & Spicy Herb Roasted Nuts.
This is the type of snack that I like to keep in a few bowls around my house whenever I'm entertaining. I can't make them when I'm not having people over because I will eat them all in about an hour. They are so addictive and hard to stop eating once you've had a taste. The perfect snack to wake everyone's taste buds up. Another thing that puts this recipe high on my list is that it's so easy and quick. Make them up to 5 days before your party and keep them in an airtight container at room temp.
Sweet & Spicy Herb Roasted Cashews
Makes 2 Cups
Ingredients:
2 cups raw cashews
2 sprigs rosemary, stems discarded, finely chopped
5 sprigs thyme, stems discarded, finely chopped
1 tbs olive oil
1/2 tsp ancho chili powder
1/2 tsp red pepper flakes
1/4 cup brown sugar
2 tbs maple syrup
1/2 tsp sea salt, plus more for finishing
Preparation:
Preheat oven to 400°.
In a medium bowl, combine the cashews and olive oil and stir. Add the brown sugar, 1/2 tsp of sea salt, maple syrup, ancho chili powder and red pepper flakes to the bowl, and stir until the sugar no longer looks dry and the cashews are evenly coated. Add the chopped thyme and half of the chopped rosemary. Spread evenly on a sheet pan lined with parchment paper and bake on the middle rack for 8-10 minutes, rotating the sheet pan half way through. The cashews should be extremely aromatic and browned, but not burned. Sprinkle with the remaining chopped rosemary. Give the nuts a stir with a heat resistant spatula to pick up any sugar that may have pooled around the nuts. It may seem like the sugar doesn’t want to stick, but have faith that once the nuts cool, all of the sugar will form a crunchy, candy layer. Sprinkle with more sea salt, if desired. Allow nuts to cool completely on the sheet pan. Store in an airtight container until serving.
ความคิดเห็น