Spiced Nuts

Well, we’re coming up on close to a year now, since I wrote part one of this post – and in another couple of months, it’ll have been a year since I’ve posted at all. I took a little time off from blogging – because well, I let life get in the way, to put it most simply. A lot has happened over the last year – some good, some bad – but mostly good. And the bad is ok because, in the end, it has mostly turned to good because it has helped me to grow – helped me become stronger, and to be the woman I am today. But that’s all apart of life, right? A string of experiences that shape us and mold us, and that give us opportunities to either grow and learn, or fall and ignore those opportunities. I prefer the former though – how about you?

But I’m back! And I’m so excited to be! I know I left you all on the edge of your seats, with an unanswered question…what should I put in those awesome Fido mason jars that I got?

Well you all had some wonderful ideas – everything from apple butter to apricot jam or glaze – I loved them all! But the one that I chose was a recipe that I make all the time – spiced nuts.

The recipe I use seems to be quite a winner – people go crazy over them (when I decide to share…), I think because they have that perfect combo of savory, salty, sweet, and spicy. I’m telling you, you guys – these things are addicting! Sssso good! 🙂 I got the recipe from Ina Garten – aka the Barefoot Contessa – thank you Ina, master of entertaining and all things yummy! I made a few adjustments here and there, but used her recipe to base mine off of. I like to make them either as something to put out at a gathering, to take to a party, or to just enjoy as a snack.

Spiced Nuts

Yeilds 8-10 servings.

Ingredients:

• 3 cups whole roasted unsalted cashews (14 ounces)
• 3 cups whole almonds (14 ounces)
• 1/3 cup pure maple syrup
• 1/4 cup light brown sugar, lightly packed
• 2 teaspoons ground chipotle powder
• 4 tablespoons minced fresh rosemary leaves
• Kosher or sea salt

Directions:

Preheat the oven to 350 degrees.

Cover a sheet pan with aluminum foil. Combine the cashews and almonds, spread the nuts in one layer. Roast the nuts for about 15 minutes, stirring twice with a large metal spatula, until the nuts are sizzling and golden brown. Keep an eye on them so you don’t burn them.

While the nuts are roasting, stir the rosemary, maple syrup, brown sugar, salt and chipotle powder in a big mixing bowl. Once the nuts are done, toss into the bowl and coat the nuts evenly with the rosemary mixture.

Spray baking sheet lightly with cooking spray and pour nuts back onto baking sheet to cool, and sprinkle with a little more salt. Stir occasionally to prevent sticking as they cool. Serve warm or cool completely and store in airtight containers (enter Fido jars! 🙂 ) at room temperature.

Give to friends as a gift, bring with you to a party, or hey – keep them all for yourself! After you taste the savory, salty sweet and spicy goodness, you may not want to share! 🙂