ROSEMARY SPICED NUTS
These lightly-spiced cocktail nuts are a cut above the store bought sort. Cayenne adds kick, brown sugar balances the salt and fresh rosemary provides an unexpected woodsy note that really makes them something special. They're fancy enough to toss into a shiny cellophane bag, tie with a bow and give as a gift.
Provided by Peter Mcquaid
Categories easy, quick, finger foods, appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 24 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 140 milligrams, Sugar 1 gram, TransFat 0 grams
ROASTED PECANS WITH ROSEMARY AND SPICE
Steps:
- Preheat oven to 400 F. Line cookie pan with foil, coat with thin layer of oil (olive or vegetable). Whisk egg white in medium bowl until foamy. Add sugar, whisk again. Whisk in rosemary, salt and cayenne pepper. Pour into bag with nuts and toss until coated evenly. Spread nuts on the baking sheet, in a single layer. Bake until brown (about 15 minutes), stirring nuts after 8 minutes. Remove from oven and salt lightly, spoon nuts onto bread board to cool. The secret to the best nuts is to allow the outer edge to go to brown/black, partially carbonized. Personally I like the crispy ones!
ROSEMARY ROASTED PECANS
A little different recipe than the normal roasted pecans you find. These make great gifts and the aroma from this dish while it is baking makes your whole house smell wonderful.
Provided by Sherrybeth
Categories Egg Free
Time 1h10m
Yield 3 pounds
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a single layer, place the pecans on a cookie sheet and bake for 30 minutes (I use 2 baking sheets to keep the pecans in single layer).
- Once they have baked for 30 minutes, remove the pecans from the oven and add the 1/3 cup melted butter to the pecans, mixing well.
- Return the pecans to the oven for another 10 minutes.
- Remove from oven again and add the salt and the other 2 tablespoons of butter.
- Stir the pecans well and return to the oven for another 10 minutes.
- In a small bowl, mix the rosemary, cayenne and brown sugar.
- Remove the pecans from the oven and toss the pecans lightly with the rosemary and sugar mixture, while they are still warm. (I used a large Ziploc bag and shake the mixtures together).
- Serve warm.
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