Friday, December 31, 2010

Make This!!

I love reading David Liebowitz's blog about living & eating in Paris. He recently featured this recipe for a holiday nut mix. Miraculously, I had everything in the pantry. I made a 'test' batch this morning and loved it! I plan to make another batch tonight to take to a New Year's Eve party. Happy New Year everyone!!

Spiced Glazed Nuts and Pretzel Mix

**Note that the salt is added after the nuts are stirred, so it doesn’t dissolve. And be sure to use coarse salt, which has an appealing, crunchy texture and more delicate flavor than ordinary table salt.

2 cups mixed raw nuts (untoasted); any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts

1 tablespoon unsalted butter, melted

3 tablespoons dark brown sugar

1/2 teaspoon ground cinnamon

3/4 teaspoon cayenne pepper (or another red pepper)

1 1/2 tablespoons maple syrup

1 teaspoon flaky sea salt or kosher salt

2 cups small pretzel twists

1. Spread the nuts on a baking sheet and roast in a 350F oven for 10 minutes, stirring once for even toasting.

2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.

3. Add the warm nuts, stirring until coated. Then mix in the salt and pretzels, and stir until the nuts and pretzels are completely coated.

4. Spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.

Once cool, this mixture can be stored in an airtight container for up to a week.


The Rinkels said...

I love the idea of having "experts" in first grade. So sweet. Kohen had found a couple of friends that could help him out with his laces, usually at recess. A list would have come in handy. : )

Laurel said...

Just made these. Tasty! I used 1/2 instead of 3/4 of cayanne. Glad I did. :)