Sweet & Spicy Roasted Party Nuts Recipe – Know the Secret Tips :- These mixed nuts that have been toasted are just impossible to resist. There is a hint of sweetness, a hint of heat, and a lovely and toasted flavor to them. These nuts are sure to be a success during your Christmas parties, and they may also serve as a satisfying snack in between. When I add fresh rosemary, it gives them a flavor that is reminiscent of the holidays in the best possible manner.
Sweet & Spicy Roasted Party Nuts Recipe – Know the Secret Tips
The following components are included in the party nuts: almonds, pecans, pepitas, maple syrup, butter, salt, and cayenne pepper. The versatility of this recipe is another plus. To accommodate your individual tastes, the nuts and seasonings can be easily substituted for one another. In these photographs, you can see my preferred version, which is made with pecans, almonds, and pepitas (also known as pumpkin seeds).
INGREDIENTS
- 2 cups whole almonds
- 2 cups pecan or walnut halves
- 1 ½ cup pepitas (green pumpkin seeds)
- Optional but so good: 2 tablespoons finely snipped or chopped fresh rosemary (from 4 big sprigs)
- 2 tablespoons maple syrup
- 2 tablespoons unsalted butter, melted
- 1 ½ teaspoons kosher salt*
- 1 teaspoon vanilla extract
- ¼ teaspoon cayenne pepper (reduce or omit if sensitive to spice)
INSTRUCTIONS
Put the oven on to a temperature of 325 degrees Fahrenheit. In order to prevent the maple syrup from sticking to the pan, it is essential to line a large baking sheet with a rim with either parchment paper or a silicone baking mat. Almonds, pecans, and pepitas should be poured onto the pan, and then the pan should be placed away.
Maple syrup, melted butter, salt, vanilla, and cayenne pepper (if you are using it) should be mixed together in a small bowl. The optional rosemary (or any other extra ingredients) should also be included. Stir in a gentle manner until combined.
Using the baking sheet that has been prepared, pour the mixture over the nuts. Ensure that all of the nuts are evenly coated by stirring them thoroughly. The mixture should be spread out in a single layer across the pan; it is acceptable for the maple syrup to pool at the bottom of the pan.
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Be sure to stir the mixture after the first ten minutes of baking, and then every five minutes after that. Continue baking for approximately 23 to 26 minutes, or until almost no maple syrup is left on the parchment paper and the nuts have a deep golden color. As soon as the nuts come out of the oven, the coating made of maple syrup will be little sticky; however, it will become more solid as the pecans cool.
The pan should be removed from the oven and the nuts should be stirred once more before being spread out in an even layer across the pan. Allow them to cool down for around ten minutes, and then, while the nuts are still warm, carefully separate any large clumps that may or may not have formed. Hold the nut mixture on the pan until it has totally cooled down. These can be stored in a bag that has been sealed and kept at room temperature for up to two months.
Nutrition
- Serving Size 1/4 cup
- Serves 22
- Amount Per Serving
- Calories 202
- % Daily Value*
- Total Fat 18.4g 24%
- Saturated Fat 2.5g
- Trans Fat 0g
- Polyunsaturated Fat 5.4g
- Monounsaturated Fat 9.5g 0%
- Cholesterol 2.8mg 1%
- Sodium 80.6mg 4%
- Total Carbohydrate 6.5g 2%
- Dietary Fiber 3.2g 11%
- Sugars 2.2g
- Protein 6.3g 13%
- Vitamin A1%Vitamin C1%Calcium4%Iron9%Vitamin
- D0%Magnesium24%Potassium4%Zinc14%Phosphorus16%Thiamin (B1)9%Riboflavin (B2)15%Niacin
- (B3)6%Vitamin B63%Folic Acid (B9)3%Vitamin B120%Vitamin E25%Vitamin K1%
NOTES
My recipes for Naturally Sweetened Candied Pecans and Rosemary Roasted Nuts served as inspiration for this altered version of the recipe.
SALT NOTE: I enjoy the way that the large flakes of kosher salt make some pieces a touch saltier than others, although the weight of kosher salt varies quite a little from brand to brand. Diamond Crystal salt was the brand that I used. The amount of Morton kosher salt that you should use is one teaspoon. If you are using standard table salt or fine sea salt, you should use a quarter of a teaspoon. As an alternative to butter, you may use extra-virgin olive oil to make this dish dairy-free and vegan.
Feel free to experiment with the nuts that are called for in this recipe; the total amount of nuts that you will need is 5 and a half cups. Although they are effective, whole cashews do not truly crisp up. Would be good to have hazelnuts. While I experimented with using honey instead of maple syrup, I found that maple syrup yields a more savory flavor and a texture that is more candied rather than sticky.
