Warm Mixed Nuts With Rosemary And Shallots

Warm Mixed Nuts With Rosemary And Shallots

Makes 5 cups.  This recipe is best if eaten the day they are made.

Ingredients:

5 cups mixed nuts i.e. walnuts, cashews, almonds, 

   pecans, and hazelnuts

1 tablespoon extra-virgin olive oil

2 small shallots, thinly sliced crosswise to yield 

   approx. 1/4 cup

3 garlic cloves, thinly sliced lengthwise

2 tablespoons unsalted butter

1/4 cup coarsely chopped fresh rosemary 

1/4 teaspoon cayenne pepper

1 tablespoon firmly packed dark brown sugar

1 tablespoon Kosher salt

Directions:

Heat the oven to 350*F.  Place the nuts in a single layer on 2 rimmed baking sheets.

Toast until the nuts are golden and fragrant, 8 to 12 minutes, rotating the pans halfway through the toasting.  Transfer the nuts to a bowl and set aside.

Heat the olive oil in a small skillet over medium heat.  Add the shallots and garlic, fry until golden, 3 to 5 minutes.  Transfer the shallots and garlic to paper towels.  Set aside.

Melt the butter and pour it over the nuts.  Add the rosemary, cayenne, brown sugar, and salt.  Stir well to combine.  Toss in the crispy garlic and shallots.  Serve warm  The nuts may be reheated in a 300*F oven for 10 minutes.

Recipe from Carrie Jackson

Makes 2 1/2 cups  Half recipe.

2 1/2 cups mixed nuts

1 1/2 teaspoons extra virgin olive oil

1 small shallot to yield 2 tablespoons

1 1/2 garlic cloves

1 tablespoon unsalted butter

2 tablespoons chopped fresh rosemary

1/8 teaspoon cayenne pepper

1 1/2 teaspoon packed dark brown sugar

1 1/2 teaspoon Kosher salt