Bon Appetit’s selection of food blogs for the holidays is well worth checking out. You can’t go wrong with mixed nuts at Christmas, as my dad will attest, but roasted sweet and spicy nuts? OK, now you’re flirting with perfection.
For the 2007 Advent Calendar, click here.
recipe after the jump
Spicy, Sweet & Salty Rosemary Nuts from The Pink of Perfection
makes 2 cups
2 cups unsalted mixed nuts, such as almonds, cashews, and walnuts
1 1/2 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
1 1/2 tablespoon granulated sugar
1/2 teaspoon cayenne
1 tablespoon chopped fresh rosemary
Toast nuts in a skillet over moderately low heat until fragrant. Drop in butter to melt, and toss and cook nuts in butter for a few minutes. Meanwhile, in a small bowl, stir together the sugars, cayenne, and rosemary. Sprinkle sugar mixture evenly over nuts and continue to cook, stirring constantly, until the sugar caramelizes. Transfer nuts to a cookie sheet, spread in single layer and sprinkle with kosher salt. Once nuts have cooled, break apart the clusters and try to keep from devouring them in a single sitting.