Spiced Cocktail Nuts
(adapted from the Tartine Cookbook)
- 3 sprigs fresh thyme
- 2 inch sprig fresh rosemary
- 2 tablespoons light corn syrup
- 1 tablespoon, plus 1 teaspoon cayenne pepper
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 cup raw almonds
- 1 cup raw cashews
- 4 1/2 cups raw peanuts
- 1 cup chopped raw walnuts
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper & set aside.
Pick the leaves from the thyme & rosemary and chop coarsely. In a mixing bowl, combine thyme, rosemary, cayenne pepper, corn syrup, salt & black pepper and mix well. Add all the nuts to the bowl and mix thoroughly with your hands or wooden spoon.
Spread the nuts evenly on the prepared baking sheet. Roast, stirring a few times with a wooden spoon to ensure the nuts color evenly, until they are fragrant and rich brown- about 15 minutes. Let cool completely. The nuts will keep in an airtight container in a cool, dry place for up to 2 weeks.
-The corn syrup acts as a binding agent for the nuts. It does NOT make the nuts sweet. It might be nice to add a little brown sugar to the mix to balance out the spicy cayenne pepper! I’m gonna try that out next batch!
-If you don’t like one of these nuts in the recipe, omit it! Just beef up the amount of another nut!
-Not all of my nuts were RAW. Some of them were already roasted. Just keep an eye on them and make sure they don’t burn! Mine tasted perfect.