Once you’ve tried these salty-sweet, herb-spiced mixed nuts, you’ll be glad you invited people over to help you eat. They are dangerously good. Make them right before guests walk through the door and get ready to make a second batch!
BE PICTURED IN; CHARACTERIZED IN:
It’s always good to have an appetizer that you can quickly make during the holidays — or any party season, for that matter. But there’s something festive and indulgent about spiced nuts that always feels appropriate for the season.
A last minute party snack
This is not a make-ahead snack. You have to wait until the last minute to get it together – preferably 15 to 20 minutes before people arrive.
This is best consumed shortly after making, as if the nuts sit too long the melted butter on the nuts will harden and they will become just a little slimy. Once it’s not warm, the recipe just doesn’t work as well.
But luckily, batches of these nuts come together easily and quickly. And they’re generally used up so quickly that waste isn’t a problem.
The bonus? It makes your house smell delicious. There is no substitute for the smell of inviting food, especially when it’s cold outside.
Which nuts in a nut mix?
I chose pecans, walnuts, and almonds because that’s what I have most often around the house, and I love the way the softness of the pecans and walnuts contrasts with the crunch of the almonds.
That being said, you could also use hazelnuts, Brazil nuts, peanuts, and maybe even pistachios. Remember, if you’re using nuts of different thicknesses and sizes, you’ll need to compensate for this with the roasting time in the oven; smaller ones will brown more quickly.
Please use unsalted nuts, which you can buy packaged in Backgasse or in bulk— not the kind you find in those cocktail mixes that tend to be salty. You’re basically making your own mix here, only way better.
More easy party snacks!
- Hot Reuben dip
- Chicken wings from the old bay
- Deviled Eggs with Sour Cream and Bacon
- Mini Salmon Quiches
- Shrimp wrapped in bacon
Herb-spiced nut mix
ingredients
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3 to 4 cups (283 to 354 g) pecans, walnuts, and almonds
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2 tablespoons unsalted butter, olive oil, or coconut oil
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1 tablespoon chopped rosemary
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1 tablespoon chopped sage
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1 tablespoon chopped thyme
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1/8 to 1/4 teaspoon cayenne pepper
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2 tablespoons maple syrup
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1 teaspoon kosher salt
method
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Preheat oven to 350°F
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Roast nuts:
Place the nuts on an ungreased rimmed baking sheet and toast for about 8 to 10 minutes. Take out of the oven to cool down a bit.
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Mix butter, herbs and maple syrup:
Melt the butter in a small saucepan over low heat. Remove from heat and add rosemary, sage, thyme, cayenne, maple syrup and salt. (If you are using oil, you should also heat it slightly and briefly.)
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Mix nuts with butter and herbs:
Using a spatula, in a medium bowl, mix the warm nuts with the melted herbs and butter until the nuts are coated.
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Surcharge:
These are best eaten warm immediately. They can get your hands a little messy, but it’s worth it. Trust me.
