SPICED NUTS
Provided by Elena Besser
Categories appetizer
Time 45m
Yield Six 1-cup servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Place the walnuts, pecans, almonds, cashews and pistachios on a rimmed baking sheet and spread out into an even layer.
- In a spice grinder, food processor or high-speed blender, combine the fennel seed, red pepper flakes if using (omit if you don't like spicy) and garlic powder. Pulse several times until a fine powder forms. Place in a small bowl and set aside.
- Place a medium skillet over a medium-low heat and add the butter and rosemary. Cook until the butter melts. Remove from the heat.
- Drizzle the melted butter mixture and maple syrup over the nuts. Toss to coat. Sprinkle the spice mixture over the nuts. Sprinkle with salt and pepper. Toss again to coat.
- Bake, tossing the nuts every 5 minutes to make sure they toast evenly, until toasted and fragrant, about 20 minutes.
- Taste the nuts and add more kosher salt if necessary. Allow to cool completely. Store the nuts in airtight containers in a cool dark place for up to 2 weeks. Enjoy!
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