Sweet and Savory Mixed Nuts
Provided by: Lauren Braun Costello
These nuts are so versatile, you'll want to keep a batch at the ready in your freezer all the time. Serve them as a sweet and savory nibble with cocktails, or add them to a cheese plate. Sprinkle a handful on top of sauteed string beans or mashed sweet potatoes, or toss them into a salad for that extra punch. Use any nuts you like, but a mix of almonds, cashews, hazelnuts, macadamias, walnuts and pecans is sure to please any crowd.
- 1 pound mixed nuts (such as almonds, pecans, cashews, walnuts, peanuts, hazelnuts, macadamias)
- 3 tablespoons dark brown sugar
- 1/4 cup unsalted butter, melted
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Gather these tools: Tools: cutting board, chef's knife, measuring spoons, rimmed sheet pan, wooden spoon, small saucepan
- Position a rack in the center of the oven and preheat the oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and set aside.
- In a small saucepan over medium-high heat, combine the brown sugar and butter, just until melted. Add in the herbs, Worcestershire, salt, and pepper. Pour this evenly over the nuts, tossing well to coat.
- Bake the nuts for 10 minutes. Remove from the oven and stir to redistribute the coating. Return to the overn for another 5 minutes until toasted and browned. Remove from the pan from the over and stir the nuts a few times, until the nuts cool a bit and the coating dries.
- Serve once completely cooled.
- Store in an airtight container or resealable plastic bag in the refrigerator for up to one week, or in the freezer for up to six months.