Brown Butter Nut Mix With Rosemary And Thyme Food

SWEET & SPICY ROASTED PARTY NUTS

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn't get stuck to the pan (this is important). Pour the almonds, pecans and pepitas onto the pan and set it aside.
• In a small bowl, combine the optional rosemary (or any other added seasonings), maple syrup, melted butter, salt, vanilla, and cayenne (if you using). Gently whisk until blended.
• Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Spread the mixture in a single layer across the pan (the maple syrup will pool on the bottom of the pan, but that's okay).
• Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are deeply golden, 23 to 26 minutes. (The maple syrup coating will be a little sticky right out of the oven, but will harden as the pecans cool.)
• Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps (this may or may not be necessary).
• Let the nut mixture cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.

BROWN-BUTTER NUT MIX WITH ROSEMARY AND THYME

Steps:

• Preheat oven to 350 degrees.
• Place nuts on a rimmed baking sheet and toast until brown and fragrant, 15 to 20 minutes.
• Meanwhile, heat butter in a small saucepan over medium-high heat until melted. Continue cooking until butter becomes fragrant and golden brown, taking care not to burn. Remove from heat and set aside.
• In a large bowl, mix together sugar, salt, black pepper, cayenne pepper, thyme, and rosemary; mix in brown butter. Add nuts and toss to combine. Return nuts to baking sheet and transfer to oven. Bake until nuts are semidry, about 10 minutes. Remove from oven and let cool completely.

WARM MIXED NUTS

Steps:

• Preheat oven to 350 degrees. 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 cooking. Transfer the nuts to a large 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, and stir well to combine. Toss in the crispy garlic and shallots. Serve warm. The nuts may be reheated in a 300-degree oven for 10 minutes.

MIXED NUTS WITH ROSEMARY

Steps:

• Preheat oven to 350 degrees F.
• Melt butter with dried rosemary, salt, and cayenne. Pour this mixture over 3 cups mixed nuts, tossing to coat them. Bake the nuts on a cookie sheet for 10 minutes, stirring occasionally.

SPICED HERBED NUTS

Steps:

• Preheat oven to 375°F.
• In medium saucepan over moderately low heat, combine all ingredients except nuts. Cook, stirring frequently, until butter and sugar melt completely, about 2 to 3 minutes. Add nuts and toss well to combine.
• Spread nuts on large rimmed baking sheet and bake, stirring after 7 minutes, until golden and fragrant, 12 to 15 minutes. Cool in pan on rack. (Nuts can be made up to 3 days ahead and stored at room temperature in airtight container.)