Spiced Nuts

I have a very strict “No Christmas” policy until Thanksgiving (American not Canadian- I obviously don’t pull out the candy canes in October).  For some reason this self-imposed rule gets harder to stick to every year.  It seems that trick-or-treaters are still at my door when festive commercials and merry jingles surround me.  And don’t get me wrong, this is not a Grinch-infused rant.  I love Christmas.  I just don’t like going back on my ‘entirely self imposed and in no way arbitrary’ rules of life.  There must be order!

So, when I post this recipe for Spiced Nuts, let me be clear.  This is not a holiday recipe.  Yes, these nuts are the perfect nibbler to accompany a holiday aperitif, to set out during Christmas cocktail parties, and generally have on hand for company.  But that applies to the entire winter season, or really any season.  Don’t confuse them for the perfect holiday-time snack.

A note: make sure to watch the nuts both when toasting them and after adding the syrup, to ensure that they do not burn.  Best to check them on the early side, in case your oven runs hotter than mine.

Spiced Nuts
The Harrow Fair Cookbook

4 cups of raw, unsalted, mixed nuts (any combination pecans, almonds, cashews, peanuts, walnuts or Brazil nuts)
1/4 cup pure maple syrup
2 tsp chopped fresh rosemary
1 tsp chili powder
2 tsp kosher salt

Preheat the oven to 375F. Line a large baking sheet with parchment paper.

Spread the nuts out on the baking sheet and toast for about 8 to 10 minutes, stirring once, until they are darker in colour and their nutty fragrance is released. Setting a timer will help make sure you don’t burn the nuts.

Mix together the toasted nuts, male syrup, rosemary, and chili powder in a large bowl.

Spread the nut mixture out on the baking sheet and bake for 12 minutes or until the syrup begins to bubble. Sprinkle with salt. Leave the nuts on the tray to cool to room temperature.

Note: the nuts will keep for up to 2 weeks in an airtight containers at room temperature.