for my family, fall is a big time of entertaining. there is a lot of football to be watched, and with the weather getting cooler, we have a tendency to often gather with friends to eat, play games outside, and then retire to the fire pit for s’mores. while i am cooking and guests are still arriving, i like to set out a little something for guests to snack on, and this is one of my favorites to put out. most people love nuts and this is a deliciously different way to serve them, instead of just plain ol’ poured-from-the-can-mixed-nuts. they are a little bit sweet and a little bit spicy. and the rosemary gives it an incredible flavor. if you and your guests don’t polish off the whole bowl in one night, they will keep for about 2 weeks in an airtight container.
spiced mixed nuts with brown sugar + rosemary butter
adapted from union square cafe’s bar nuts
36 oz mixed nuts (i prefer a mixture of just pistachios, almonds, and cashews – or you can do a pre-mixed variety), lightly salted
4 tbsp chopped fresh rosemary
1/4 tsp cayenne (if there are no kids, and you like spicy, 1/2 tsp is recommended)
5 (level) tsp brown sugar
3 tbsp butter
1. preheat the oven to 350.
2. spread out nuts in a single layer on a rimmed cookie sheet. roast for about 8-10 minutes, stopping about halfway through to stir the nuts a bit.
3. while the nuts are roasting, in a small saucepan over medium-low heat, melt the butter. once completely melted, add in chopped rosemary, cayenne, and brown sugar. whisk well to incorporate. turn off the heat.
4. when the nuts are done roasting, pour them into a large bowl. toss well with the butter mixture. serve while still warm or at room temperature.