Personally, I don’t really care about the super bowl, but I know a lot of people do. So I figured it couldn’t hurt to post a recipe that would work well for a party, whether you watch the game or not. 😉 Every year, I make a food gift basket for my hubby’s grandparents. They love salty and spicy things, so I always try to include a batch of flavored nuts in their basket. It can be hard to decide on a recipe, but this year it was made easy by the fact that just a couple weeks before I had seen a super tasty looking nut recipe on one of my all time favorite blogs. I showed it to the hubby, and he thought it looked just as good as I did.
Not only was this super easy to make, it’s one of the best nut recipes we’ve ever tasted. We’re definitely keeping this one and making it again! I really liked how this recipe used pretzel nuggets to add bulk without upping the cost much more. (And believe me, the pretzels taste JUST as amazing as the nuts. Hubby says maybe better.) I also love that it’s salty and spicy with a really savory flavor that had just a hint of sweetness.
Union Square Cafe’s Bar Nuts (from Smitten Kitchen – did you doubt my favorite?)
11 oz. assorted unsalted nuts (If you don’t want to use any pretzels, you could make the same recipe with 18 oz. of nuts.)
1 1/3 c. pretzel nuggets (I couldn’t find any pretzel nuggets at my local store, but I did find small alphabet pretzels which seemed to work just fine. Just try to find a pretzel that you could easily grab in a handful of nuts. If you can’t find anything like that, you could always chop up some pretzels into the right size. Happy hunting!)
1 tbsp. melted butter
2 tsp. dark brown sugar
2 tbsp. chopped fresh rosemary (I used about 1/2 tsp. of ground rosemary. I’m sure that fresh is better, but they still tasted great.)
1/4 – 1/2 tsp. cayenne (Depending on how spicy your cayenne is and how much spice you like.)
1 tsp. kosher salt
- Heat the oven to 350 degrees. Spread the nuts on a baking sheet and toast them 10-15 minutes or til lightly golden and fragrant. (If all you can find in the store are already roasted nuts, go ahead and skip this step.)
- Whisk together the butter, sugar, and spices. Once the nuts are toasted, add the nuts and stir to coat. Add the pretzels and coat again.
- Spread out on the baking sheet again and toast 5-10 more minutes.
Now, I haven’t been anywhere exciting this week to share any new revelations on cheese, but I still wanted to share a little something extra. These are the recipes I’ve recently added to my collection. I can’t wait to try them!
– Bannock bread from Home Made Winter by Yvette van Boven (A bread that seems to be a cross between soda bread and scones. I’ve read about bannocks in many of my Scottish, Irish, and English books, so I’m excited to have a recipe to try it for myself.)
– A delicious looking citrus dressing from the January/February issue of Cooking Light
– Some pan-seared brussels sprouts from It’s All Easy by Gwyneth Paltrow
What interesting or exciting little tidbit have you run across lately?