HOLIDAY NUT MEDLEY WITH CRANBERRIES

Holiday Nut Medley with Cranberries image

Provided by Brian Balthazar

Time 30m

Yield About 5 cups

Number Of Ingredients 11

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1 cup unsalted raw cashews
1 cup unsalted raw macadamia nuts
1 cup unsalted raw pecans
1 cup unsalted raw shelled pistachios
2 tablespoons unsalted butter
2 tablespoons chopped rosemary, plus 2 whole sprigs, for garnish
2 tablespoons light brown sugar
1 tablespoon chopped thyme
3/4 teaspoon cayenne pepper
1 teaspoon fine sea salt
1 cup dried cranberries

Steps:

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Combine the cashews, macadamias, pecans and pistachios in a large bowl.
Melt the butter in a small saucepan. Pour the butter over the nuts and combine with a wooden spoon. Stir in the chopped rosemary, brown sugar, thyme, cayenne pepper and salt until combined.
Spread the nuts evenly on the parchment-lined rimmed baking sheet and cook until toasted and fragrant, 12 to 14 minutes.
Allow the nuts to cool slightly until they are warm, about 5 minutes.
Combine the dried cranberries with the warm nut medley in a large bowl. Season with salt, if desired. Garnish with the rosemary sprigs before serving.