Chipotle and Rosemary Roasted Nuts by Ina Garten
When I throw a dinner party in the winter months, I love serving roasted nuts with drinks before dinner. Here’s my new favorite recipe.
3 cups whole roasted unsalted cashews (14 ounces)
2 cups whole walnut halves (7 ounces)
2 cups whole pecan halves (7 ounces)
½ cup whole almonds (3 ounces)
¹/³ cup pure maple syrup
¼ cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder
4 tablespoons minced fresh rosemary leaves, divided
Preheat the oven to 350 degrees.
Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.
Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.
Smoked Trout Pâté from Nigella Express by Nigella Lawson
The only change I make to this recipe is using oil from the trout fillets in place of olive oil – it seems to boost the trout flavor! Looking for a way to use leftover roasted salmon? Just substitute it for the trout and you’re in business.
Yield: Serves 4 as a starter
2 smoked trout fillets, about 4 ounces total
1/4 cup cream cheese
2 tablespoons lemon juice
2 tablespoons olive oil (I prefer using oil from the trout fillets in place of olive oil – it seems to boost the trout flavor!)
1 tablespoon horseradish sauce
1/4 teaspoon cayenne pepper
Put all of the above ingredients into a food processor and blitz until smooth and pâté-like. Serve with bread or your favorite cracker. I like to serve it with these rye crackers from Trader Joe’s.
The Union Square Cafe’s Bar Nuts by Nigella Lawson
I love this recipe because it’s tasty AND it makes the house smell great! I prefer thyme over rosemary any day so that’s how I make my version.
Yield:2 1/4 cups mixed nuts
2 1/4 cups (18-ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons Maldon or other sea salt
1 tablespoon unsalted butter, melted
Preheat the oven to 350 degrees F.
Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter. Thoroughly toss the toasted nuts in the spiced butter and serve warm.