Chef Courtney Contos with www.chefcontos.com joins us with a few nut mixtures you can make for guests to munch on this holiday season.
Moroccan Nut Mix
1/2 teaspoon cumin, ground 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 4 cups unsalted mixed unroasted nuts, such as walnuts, pecans, hazelnuts and almonds 4 tablespoons unsalted butter 6 tablespoons brown sugar 1 tablespoon orange flower water or orange zest finely grated Salt to taste
Preheat the oven to 350°.
Place the nuts on a parchment lined baking sheet and bake until golden brown. Set aside. Heat a sauté pan over medium heat and add the butter. Once the butter is melted add the toasted nuts to the pan. Add the spices, sugar, orange flower water and salt. Toss the nuts until the sauce thickens and the nuts are nicely glazed. Transfer them to a sheet tray lined with parchment and allow to cool for about 10 minutes before serving.
Smoky Maple Roasted Nuts
1 cup nuts (pecans and walnuts work great)
½ teaspoon fresh ground black pepper
½ teaspoon smoked sea salt
3 tablespoons Maple Syrup grade B
Preheat oven to 375 degrees. In a small bowl mix all ingredients together. Pour onto a parchment lined sheet tray and bake for 12-15 minutes. When cool break apart and serve on a cheese plate or with a salad.
Recipe from Eating Well Magazine
6 tablespoons lemon juice
6 tablespoons curry powder
4 teaspoons kosher salt
6 cups unsalted cashews
Position racks in the upper and lower thirds of oven; preheat to 250°F.
Whisk lemon juice, curry powder and salt in a large bowl. Add cashews; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer.
Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container.
Store in an airtight container for up to 3 weeks.