You know you have a winner of a recipe on your hands when you find the following post on your Facebook: “Megs, I LOVE your nuts”. This flattering and hilarious statement was accompanied by several recipe requests.
The nuts in question have been my Christmas treat to friends and family for the last two years. They are also a great hostess gift for those many holiday soirees that pop up around the holiday season. Last year I packaged the nuts in clasp lid jars with handmade clay ornaments stamped with the word “joy”. This year I put them in regular old mason jars with a square of holiday fabric finished off with a bow of baker’s twine.
In the recipe below, I have listed the nut combination that I used but feel free to make your own combinations. Especially if you get sticker shock at the price of pecans these days. Holy Cats! I had to ask the cashier to reswipe the bag just to make sure that the $19.99 price for a bag was correct. In which case, add more almonds – they’re much cheaper.
Tasty Nuts (Meghan’s Xmas Nuts)
Adapted from eat make read
2 cups almonds
2 cups pecans
2 cups walnuts
1/4 cup coarsely chopped fresh rosemary
2 tablespoons brown sugar
2 teaspoons coarse sea salt
1 teaspoon cayenne pepper
1 1/2 teaspoons cumin
2 tablespoons butter, melted
Preheat oven to 350°
Combine the nuts in a large bowl and toss to mix well.
Spread in a single layer on a rimmed baking sheet (you may need to do this in several batches). Toast in the oven, stirring once or twice, until light golden brown, about 10 minutes.
In the same bowl, stir together the rosemary, brown sugar, salt, cayenne, cumin and melted butter.
Add the warm nuts and toss to coat thoroughly.
Serve or store in an airtight container.