Now that the garden is finally getting some sun, I am looking forward to having a robust, home-grown supply of fresh rosemary. Its herbal, sharp character is a welcome addition to version 2.0 of a recipe that has been in heavy rotation at Casa Hobo lately. A combination of my favourite elements of the Union Square Cafe Bar Nuts recipe and Dorie Greenspan’s Sweet and Spicy Cocktail nuts, I hope you’ll like them as much as I do. These are best accompanied by a lazy afternoon on a sunlit porch, a couple of friends, and some vino.
Rosemary and Brown Sugar Spiced Nuts
2 1/4 cups mixed nuts ( such as raw almonds, walnuts and pecans)
1 egg white
1/3 cup brown sugar
2 Tbsp finely chopped rosemary
1 1/2 -2 tsp fine sea salt or kosher salt
1/2-1 tsp cayenne pepper (or to taste)
Preheat oven to 300 degrees F and set oven rack so that it sits in the middle.
Lightly beat egg white in a medium bowl. Stir in nuts until evenly coated.
Combine brown sugar, rosemary, salt and cayenne. Add to nuts and stir to combine.
Lay nuts out in a single layer on a baking sheet that is lined with parchment or a silpat.
Bake 25-30 mins. Allow to cool – nudging and breaking them apart before serving or storing.