OK, so I also made these for Thanksgiving dinner at our house. And no, they were not included in the many appetizers I mentioned here. These were for the bar. There’s a difference. Deal with it. I can’t help myself.
I love to put sweet and spicy nuts on the bar for a snack while guests are mixing a cocktail or pouring champagne. They are quick, delicious, thirst-inducing and a nice touch. I found this recipe on a beautiful and really interesting website that I have been reading for years, Not Without Salt. Really great food and beautiful photos.
Sweet and Savory Spiced Nuts
Yield: One pound of mixed nuts
2 Tbsp. unsalted butter
1/4 cup maple syrup
2 Tbsp. brown sugar
1 tsp. finely minced fresh thyme
1/2 tsp. finely minced fresh rosemary
1/4 tsp. cayenne pepper
1/4 tsp. cinnamon
1 tsp. coarse salt
1 egg white
1 pound raw, mixed nuts
Fleur de sel or other sea salt, to finish
1. Preheat an oven to 375 degrees and line a baking pan with parchment paper.
2. In a small bowl, combine herbs, spices, and salt.
3. In a small saucepan set over medium heat, melt the butter with the maple syrup and sugar.
4. Once butter has melted, remove from the heat and stir in the herb/spice blend.
5. In a large mixing bowl, whisk the egg white until frothy. Add the nuts, then stir to coat.
6. Add the butter/spice mixture and stir until combined.
7. Spread nuts in a single layer on the prepared pan.
8. Bake in the preheated oven, turning occasionally, until the nuts are glazed and shiny with a deep golden color, about 15-20 minutes.
9. Remove from the oven then sprinkle lightly with more salt and stir again.
10. Cool completely then store in an airtight container.