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Wednesday, October 20, 2010

Older and Nuttier

Last week Mr. Radar threw me a birthday party. It was wonderful, full of family and friends and delicious food. My three favorite things.

My parents sent flowers, and Mama Bee raided HilaryBee's wishlist!. I got a new tart pan, a new pie dish and **drum roll please!!** Dorie Greenspan! Okay, Dorie didn't show up at my door, but I did get her book, Baking from My Home to Your's Wow, right? I know, I'm super lucky. I've already made and hacked a number of Dorie's recipes, more on that next post!

We took lots of food to the party, but in particular I wanted to share this recipe for homemade nut mix. I know that premixed nuts can be found in any grocery store. But this is better. Much, much better. It's spicy, sweet, savory, and a little herby. I think you'll like it!

Go to a store where you can buy bags of raw or unsalted nuts cheaply. I went to Trader Joe's and bought almonds, cashews, and peanuts. I like almonized peanuts, but roasted will do. (Almonized peanuts are first boiled then roasted in oil. I recommend them because they are crispier and have a deep flavor). Use any combination of nuts you like- I think pecans would be lovely, but since I'm allergic they weren't included in my mix.

Sweet and Spicy Party Nuts
Adapted from Shutterbean

1 1/2 cups Raw Almonds
1 1/2 cups Raw Cashews
4 1/2 cups Almonized Peanuts
1 Tablespoon Cayenne Pepper
1 Tablespoon Kosher Salt (Diamond Brand preferred)
1 Tablespoon fresh Thyme (about 3-4 sprigs stripped)
1 Tablespoon of Rosemary (fresh or dried)
1 teaspoon Black Pepper
2 Tablespoons Light Corn Syrup
2 Tablespoon Dark Brown Sugar

Preheat oven to 350. Line two flat baking sheets with parchment paper and set aside.
Combine the corn syrup, cayenne, salt, and black pepper in a large bowl. Chop the herbs finely and add to the spice mixture. Mix thoroughly to combine. Add the nuts to the bowl and stir to combine. Use a wooden spoon to ensure the nuts are evenly coated.

Spread the nuts onto the baking sheets in a thin layer. Then sprinkle the brown sugar on top. Do not mix- just dust the brown sugar over the nuts.

Bake for 15-20 minutes, until the nuts are fragrant and the corn syrup is no longer sticky.

Store for up to two weeks in an airtight container.


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