Dana Treat – Treat Yourself
One for the Weekend
Posted May 20, 2011
You can, of course, play around with the nuts you use in the mix and you can also halve the recipe. If you don’t love spice, I would cut the amount of cayenne in half. I may have thrown in a pinch of smoked paprika as well.
3 sprigs fresh thyme
2-inch sprig fresh rosemary
2 tbsp. light corn syrup
1 tbsp. + 2 tsp. cayenne pepper
1 tbsp. salt
1 tsp. freshly ground black pepper
2/3 cup raw almonds
2/3 cup raw cashews
2/3 cup pumpkin seeds
5 1/3 cups raw peanuts
Preheat the oven to 350ºF. Line a baking sheet with parchment paper, a non-stick liner, or foil.
Pick the leaves from the thyme and rosemary sprigs, and chop the leaves coarsely. In a mixing bowl, combine the thyme, rosemary, corn syrup, cayenne pepper, salt, and black pepper, and mix well. Add all the nuts and mix thoroughly with your hands or a wooden spoon.
Spread the nuts evenly on the prepared baking sheet. Roast, stirring a few times with a heatproof spatula or a wood spoon to ensure the nuts color evenly, until they are fragrant and a rich brown, about 15 minutes. Let cool completely. The nuts will keep in an airtight container in a cool, dry place for up to 2 weeks.
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