Next week, I'm hosting a happy hour for my colleagues and as much
as I'd love to do everything this weekend to prep for next weekend, fresh food
just doesn't last that long. But roasted nuts do! And I'm sorry, but when I'm
sipping on a cocktail, I crave something salty and crunchy. This recipe is a
fun take on a bar nut. The chili and lime are a surprisingly balanced pairing
with the rosemary. I took inspiration from a recipe at therealfoodrds.com, but
added several spices and changed up the nut mixture for more variety. I tossed
the seasoning in a Ziploc bag for super easy clean up. Now, I just have to stop
myself from eating every last salty nut before the party next week!
Here's the recipe.
Chili Rosemary Roasted Nuts
Ingredients
24 oz. mixed, raw nuts*
6 tablespoons olive oil
3 tablespoons chili powder
2 teaspoons ground cumin
6 tablespoons fresh lime juice
6 tablespoons chopped fresh
rosemary
2 tablespoons pink Himalayan
sea salt
Preheat the oven to 350 degrees
Fahrenheit. Line a baking sheet with parchment paper.
Mix the seasoning together in a
small bowl, but set the salt aside. Place the nuts in a large Ziploc. Pour the
seasoning over the nuts and seal the bag closed. Shake until the nuts are
evenly coated.
Pour seasoned nuts over the
parchment-lined baking sheet and spread until even. Roast at 350 for about 15
minutes, stirring every 5 minutes. Turn the heat up to 400 and cook for 5
minutes longer at the end, keeping a close eye so as not to burn any of the
nuts.
Remove from the oven and season
with salt. Let cool completely and then store in an airtight container until
ready to serve.
*I used a combination of
cashews, Brazil nuts, pistachios, and hazelnuts.
