Sunday, July 20, 2014

Roasted Rosemary Nuts

Perfect snack with your favorite summer beverage:  spicy-sweet-salty-herby nuts.

I saw the original recipe from Farm Cafe in Portland, Oregon when I was still living there. I tried it but something didn't quite work for me (or I did something wrong, who knows).  I kept the recipe because I was convinced I would like it but it's been in my files, ignored, for nearly 10 years.  

I dusted it off recently and was inspired to make them again, with some revisions from the original recipe.  I used almonds instead of hazelnuts -- the latter aren't as available here as in the Northwest, and aren't as inexpensive.  I changed the method a bit but kept all other ingredients as listed.  Here, then, is what I did.


  • 2 c. almonds
  • 1/2 c. packed brown sugar
  • 3 T. chopped fresh rosemary
  • 1/2 T. kosher salt
  • 5 dashes hot pepper sauce 

Slowly heat sugar, salt, hot sauce, and a tablespoon of water in a pan over low heat.  Stir constantly until sugar is melted and very warm, adding another tablespoon of water if needed, but keep it minimal.  Give the heat a chance to melt the sugar; if you add too much water it will be too liquid-y.  

Stir in nuts and rosemary; transfer to pan lined with a sheet of parchment paper, keeping nuts in a single layer.  Bake at 325 for 15 minutes, stirring every 4-5 minutes. Keep a close eye the oven as the nuts can brown quickly.  Remove from oven and transfer quickly to a clean sheet of parchment paper.  Cool completely and break apart; store in airtight container.


These are yummy -- a perfect blend of sweet, salty, and herb.  I halved the recipe but didn't reduce the hot sauce and still can barely detect it so next time I'll increase it just a little.

Use only the minimum amount of water you can get away with or your nuts may turn out more sticky-gooey than nicely glazed. 

I picked up the sheet of parchment paper from the baking pan to toss when I realized the leftover glaze was coming off in flaky bits.  I saved all this sweet rosemary goodness to add to salads... and may think of some other uses as well!

I don't remember what I didn't like about these the first time I tried  making them but I'm hooked now! They make me want to cook, eat, dance, love!

Thursday, July 3, 2014

Plain and Simple

Sometimes food is so succulent, so juicy, so full of flavor, that it needs no embellishment or cooking; it just needs to be enjoyed.

Happy Independence Day, everyone!