Rosemary Nuts

When it’s too cold to go outside, but you still want bar snacks.

50 minutes - yields about 4 cups

1 pound raw unsalted nuts of your choice (mixture of walnuts, pecans, almonds and pistachios)
2 tablespoons unsalted butter, melted
⅓ cup packed light-brown sugar
3 tablespoons chopped fresh rosemary
2 teaspoons kosher salt

1. Heat the oven to 350°F.

2. Spread the nuts evenly on a baking sheet and roast for 10 minutes or until fragrant and beginning to brown. Transfer the nuts to a large bowl (set the baking sheet aside).

3. Mix the butter with the sugar, rosemary, and salt, pour it over the warm nuts, and toss with a wooden spoon. Spread the nuts back on the baking sheet and let them cool on the counter for 30 minutes, or until all elements have solidified and cooled. Serve at room temperature. (They’re not as good if you try to eat them while they’re still warm.)



from the New York Times T Magazine, but really from Christina Tosi’s Milk Bar Life

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