Spiced Herbed Nuts

December will be here this.Saturday (how?).  I’m sure many will be hitting your first holiday parties of the year.  Maybe you’re hosting, maybe you’re attending.  Either way, you’ll need a few recipes in your back pocket this season.  I’ll be adding these nuts to my list of party foods.

So many parties are heavy on the sweets.  This is plenty of fun at your first party of the year, but it quickly gets old.  As much as I love cookies, bars, and truffles in all their forms, even I cannot subsist on sweets alone.  Though these mixed nuts have a touch of brown sugar, they are definitely on the savory side.  They’re plenty tasty on their own, but they really shine as a salty, crunchy companion to a cheese board.

These little gems would also be a fantastic homemade gift.  Just put them in a mason jar tied with some colorful ribbon and you’re home free.  I’m pretty certain I’ll be including them in some of this year’s treat boxes.

Spiced Herbed Nuts

adapted from Melissa Clark forEpicurious

Ingredients:

3 TBSP unsalted butter

2 TBSP (packed) light brown sugar

1 TBSP chopped fresh rosemary

1 1/2 tsp. Kosher salt

1 1/2 tsp. chopped fresh thyme

1/4 tsp. ground cinnamon

1/4 tsp. ground cayenne pepper

1/4 tsp. fresh black pepper

1 c. raw unsalted walnut halves

1 c. raw unsalted pecan halves

1/2 c. smoked almonds

Directions:

1.  Preheat oven to 375 degrees F.  Line a rimmed baking sheet with parchment paper or a silicone baking mat.

2.  In a medium saucepan over medium-low heat, combine all ingredients except nuts.  Cook, stirring frequently, until butter is melted, about 3 minutes.  Add nuts and stir to combine.

3.  Spread nuts on prepared baking sheet and bake 7 minutes.  Remove from oven and stir.  Place back in oven 5-7 minutes more, watching very carefully.  (The pecans will roast the quickest.)  Remove, stir once more, and let cool in the pan on a wire rack.  Can be made up to 3 days in advance and kept at room temperature in an airtight container.