Hello! Kathryne from Cookie and Kate here. If you are on the hunt for a Super Bowl snack with incredible flavor and redeeming nutritional properties, these Rosemary Roasted Nuts are it! This recipe is proof that sometimes a little butter and sugar go a long way.
The recipe is as simple as can be. First, you transform an assortment of raw nuts into fragrant, toasty nuts during a brief stint in the oven. Then, you melt some butter and mix in some herbs, spices, sugar and salt. Once you combine the nuts with a trifecta of salty-sweet-spicy flavors, they become truly irresistible.
BHG’s recipe for Rosemary Roasted Nuts is pretty much foolproof, but I have a few cooking notes to share now that I’ve made a batch. For starters, buy quality, raw nuts from stores with a high turnover rate (those bagged nuts in average grocery stores are almost always turning rancid). Freshly toasted nuts are infinitely better than store-bought roasted nuts. Feel free to change up the nut varieties, but beware that very small nuts may toast more quickly than larger nuts while they’re in the oven.
Don’t try to brown the butter with the sugar and spices; mine got a little clumpy, but it was absolutely delicious nonetheless. Lastly, I added a final sprinkle of sea salt after tossing the nuts with the butter spice mixture, which transformed the nuts from really good to woah.
- 1 1/2 cups whole unblanched almonds
- 1 1/2 cups raw cashews
- 1 1/2 cups walnuts and/or pecans
- 1 cup raw pumpkin seeds (pepitas)
- 2 tablespoons finely snipped fresh rosemary
- 2 teaspoons packed brown sugar
- 1 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons butter, melted
- Preheat oven to 375 degrees F. In a 15x10x1-inch baking pan, mix together all of the nuts. Bake about 12 minutes or until toasted, stirring halfway.
- In a small bowl combine rosemary, brown sugar, salt, and cayenne pepper. Stir in melted butter. Drizzle butter mixture over nuts, tossing gently to coat. Sprinkle with salt to taste. Serve warm or cooled to room temperature. Store in an airtight container for up to 3 days.
Find BHG’s original recipe for Rosemary Roasted Nuts here.
Whether you’re a strap-on-your-party-shoes New Year’s reveler or tucked-in-bed-by-ten New Year’s dreamer, there’s no doubt that there’s something special in the air on the last night of the year. It’s a time to reflect on a year’s change and a time to plan for the clean slate ahead.
Jessie here, senior nutrition editor at Diabetic Living magazine, a health brand developed by Better Homes and Gardens. This year I’ll be spending New Year’s Eve in a cabin in the woods drinking hot cocoa, cross-country skiing, and leisurely putting puzzles together with my husband and some of our closest friends. It’s exciting to have plans for the big night, but it also has me busy making lists of all the things I’ll need to pack so we have plenty of food and fun for the weekend. That’s where these easy-peasy snack recipes come in handy. They require minimal ingredients and prep, but they’re also special enough for a holiday get-together.
1. Easy Bake
Mix together a container of ricotta, half a package of thawed, drained frozen spinach, olive oil, a sprinkle of sage, a clove of minced garlic, salt, and pepper. Bake at 400 degrees F for 25 to 30 minutes. Served with toasted baguette slices.
2. No Cook
Wrap pear slices and white cheddar pieces with prosciutto (or use any combo of your favorite cheese and charcuterie).
3. On a Stick
Skewer cooked mini meatballs and cooked tortellini and serve with your favorite homemade or store-bought marinara.
Click here for 20 more simply delicious New Year’s appetizer recipes and click here for a collection of our 10 best New Year’s Eve cocktail recipes. From all of us at Delish Dish and Better Homes and Gardens, cheers to a happy and healthy 2013!
Delish Dish | Tags:
appetizers, better homes and gardens, easy dip, easy snacks, Holiday, last-minute New Year's Eve, Meatballs, New Years Eve, pear and prosciutto, pear snack, prosciutto snack, ricotta dip, Snacks, throw-together recipes