Mixed Nuts With Rosemary Shallots Food

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.

ROSEMARY SPICED NUTS

Steps:

• Preheat oven to 350 degrees. In a bowl, toss nuts with butter and spread out onto a baking sheet. Bake until golden, about 10 minutes, stirring frequently.
• While nuts roast, mix rosemary, sugar, cayenne and salt in a bowl. Add nuts and toss. Serve warm or cool.

MIXED NUTS WITH ROSEMARY

Steps:

• Preheat oven to 350 degrees.
• Melt butter with rosemary, salt and cayenne.
• Spread nuts on cookie sheet and pour butter mixture over them, tossing to coat.
• Bake for 10 minutes, stirring occasionally.

ROSEMARY ROASTED NUTS

Steps:

• Preheat oven to 350 degrees. On a rimmed baking sheet, roast nuts until golden, 12 to 15 minutes. Line another baking sheet with parchment paper; set aside.
• In a large skillet, heat butter, sugar, and rosemary over medium-high. Add nuts; stir until butter mixture is golden brown, 3 to 5 minutes.
• Spread nuts on prepared baking sheet; season with salt. Cool to room temperature, tossing occasionally, about 15 minutes.

SAVORY MIXED-NUT SHORTBREAD

Steps:

• Heat the oven to 325 degrees. In a medium saucepan, combine the butter, rosemary sprig and 1/4 teaspoon black pepper. Cook over medium, swirling occasionally, until the butter is just melted. (You can also do this in a bowl in the microwave, stirring between 30-second bursts). Set aside to cool slightly. (Take a whiff of the butter; it smells like rosemary!)
• In an ungreased 9-by-13-by-2-inch pan, use a fork to stir together the flour, sugar and cayenne until combined. Remove and discard the rosemary sprig from the butter. Pour the melted butter into the dry ingredients. Stir with a fork to combine, then use your hands to mix until no dry spots remain.
• Press the dough evenly into the pan. Prick all over with a fork. Sprinkle the nuts and rosemary leaves on top, shake into a single layer, then press firmly into the dough until the nuts' sides are surrounded by dough. (This is important, otherwise the nuts won't adhere.) Sprinkle evenly with 1 teaspoon sugar and the remaining 1/2 teaspoon black pepper.
• Bake until golden brown (including in the center) and the edges start to pull away from the sides, 35 to 40 minutes.
• Let cool completely, then gently break up with your hands into jagged pieces. Nuts along the edge may fall out. (Those are yours to eat.) The shortbread will keep in an airtight container at room temperature for up to a week.