| Makes | 5 cups |
| Preparation Time | 10 minutes |
| Cooking Time | 20 minutes |
| Oven Temp | 175°C |
| Oven Setting | Fan Forced |
Warm Mixed Nuts with Rosemary and Eschallots
To make the most flavourful toasted nuts, seeds and legumes, you must begin with the very freshest. Since there is really no way to tell how fresh a nut is from looking at it, the best precaution is to buy from a store who sells in volume. Each guest will eat about ¼ cup of this recipe. That means you will need one recipe for every twenty guests. Of course, if you want to be sure that you have plenty, make ½ cup per guest. When serving an hors d'oeuvre as simple as this, choose a very striking bowl for serving. Once seasoned, these nuts taste best if eaten the same day they're prepared.Ingredients
- 5 cups nuts (choose from walnuts, cashews, almonds, pecans or hazelnuts)
- 1 Tbsp olive oil
- 2 small eschallots, thinly sliced crosswise
- 3 garlic cloves, thinly sliced lengthwise
- 2 Tbsp unsalted butter
- ¼ cup fresh rosemary, coarsely chopped
- ¼ tsp cayenne pepper
- 1 Tbsp dark brown sugar, firmly packed
- 1 Tbsp flaked salt
Method
- Place the nuts in a single layer on 2 rimmed baking sheets.
- Toast until the nuts are golden and fragrant, about 8 to 12 minutes, rotating the pans halfway through cooking. Transfer the nuts to a large bowl and set aside.
- Heat the olive oil in a small pan over medium heat.
- Add the eschallots and garlic and fry until golden, about 3 to 5 minutes.
- Transfer the shallots and garlic to paper towels and set aside.
- Melt the butter and pour it over the nuts.
- Add the rosemary, cayenne, brown sugar, and salt and stir well to combine.
- Toss in the crispy garlic and eschallots. Serve warm.
- The nuts may be reheated in a 150°C oven for 10 minutes.
