We are so incredibly fortunate to be able to call the San Francisco Bay Area home! As we reflect on all that we have in our lives to be grateful for, I include each one of you at the top of my list. My clients, friends and colleagues have helped to make my real estate career so incredibly rewarding and enjoyable through your continued trust, loyalty and support. Also, I am most appreciative of your
wonderful referrals; some of them have evolved into very dear friendships!
Over the years, many of you have asked for the recipe for my holiday spiced nuts which I am happy to share. These are an elegant starter to any dinner party and are so easy to make, albeit highly addictive! Enjoy and
have a beautiful Thanksgiving!
SPICED MIXED NUTS
Yields 4 Cups
1 lb. (4 cups) mixed unsalted nuts (pecans, walnuts, almonds, cashews, macadamias)
1/2 tsp. ground coriander
1/2 tsp. ground cumin
2 Tbs. unsalted butter
dark brown sugar
2 Tbs. chopped fresh rosemary
1/4 tsp. cayenne
1-1/2 tsp. kosher salt
- Position a rack in the center of the oven and heat to 350 degrees F.
- Scatter the nuts on a rimmed baking sheet and bake, shaking the sheet a couple of times during baking, until the nuts are nicely toasted, 10-15 minutes.
- Meanwhile, set a small, heavy skillet over medium-high heat. Sprinkle in the coriander and cumin and toast until aromatic, about 30 seconds.
- Remove the pan from the heat and add the butter, brown sugar, rosemary and cayenne. Return the skillet to low heat and stir until the butter melts and the sugar dissolves, 2 to 2-1/2 minutes. Keep warm.
- Tip the nuts into a large warmed bowl, pour the warm spiced butter over the nuts, and add the salt. Stir until the nuts are well coated.
- Taste for seasoning and add more salt if necessary. Let the nuts cool completely.
- The nuts can be made up to a week in advance; store in an airtight container.