07 December, 2010

Shelley Lindgren's Spiced Nuts | Country Living

Shelley Lindgren is co-owner of San Francisco's A16 and Rye

Shelley Lindgren's Spiced Nuts ingredients
Makes 2.5-LBS
1/2-LB almonds
1/4-LB hazelnuts
1/4-LB walnuts
1/4-LB pecans
1/4-LB cashews
2 Tbsp rosemary, coarsely chopped
2 tsp salt
1/2 tsp pepper, freshly ground
1 Tbsp unsalted butter, melted
2 tsp dark-brown sugar
1/2 tsp paprika, ground
1/4 tsp allspice, ground


Preheat oven to 350°F.

In a large bowl, combine all of the nuts. Add the rosemary, salt and pepper; toss.

Evenly spread mixture on a baking sheet; toast in oven until nuts are light golden brown, about ten (10) minutes.

Meanwhile, and in same mixing bowl, combine the melted butter with the dark-brown sugar, ground paprika and ground allspice.

Toss toasted nuts in brown sugar mixture to evenly coat.

Shelley Lindgren's Spiced Nut recipe and photo image was retrieved from the Country Living website on December 7, 2010.

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