These savory nuts from the Tartine Cookbook are a snap to whip up and last for two weeks, so they are perfect to have around the house during the holidays. As you can see, they also make a great gift especially when paired with a nice bottle of wine. The recipe makes four, 1 1/2 cup servings that fit nicely into a small gift bag, with about a cup left over for the cook to enjoy.
3 sprigs fresh thyme1 sprig fresh rosemary
2 1/2 tablespoons light corn syrup
1 tablespoon cayenne pepper
1 tablespoon salt
1 teaspoon freshly ground black pepper
2/3 cup raw almonds
2/3 cup raw cashews
1 cup pepitas (hulled pumpkin seeds)
5 cups unsalted peanuts
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper
2. Pick the leaves from the thyme and rosemary springs and chop the leaves coarsely. In a mixing bowl, combine the thyme, rosemary corn syrup, cayenne pepper, salt and pepper and mix well. Add all the nuts and mix thoroughly with your hands or a wooden spoon.
3. Spread the nuts evenly on the prepared baking sheet. Roast the nut mixture, stirring a few times with a heatproof rubber spatula to ensure that the nuts color evenly, until they are fragrant and a rich brown color, about 15 minutes. Let cool completely. The nuts will keep in an airtight container for up to 2 weeks.
Makes about 7 cups
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
