A few weekends back some friends of ours invited us over for dinner. The Emily Post in me realized I needed a hostess gift. Unfortunately, my inner Emily didnt drop by until mid-Saturday so time wasn't on my side. According to the real Emily, there are strict guidelines to which I had to adhere.
- I shouldn’t bring alcohol I expect to consume
- I should only bring food that the host shouldn’t have to serve
- The gift shouldn’t be over the top, but should show your appreciation
After some soul searching, I decided to whip up a batch of Barefoot Contessa’s nuts that I had a few years back at a friend’s house. I have shared this recipe with a few friends who have served them at parties, made batches to have on hand when guests pop by, or simply made them to enjoy themselves. So here you are, the recipe is as follows.
After the nuts cool, throw them in a brown paper package and tie it up with string. You can also fold the bag over and use a laundry pin to fasten a note card to the bag. The possibilities for quick and unique host gifts are endless. Save this recipe, print it out, flag it to your favorites. You will be glad you did!
Ingredients
- 3 cups whole roasted unsalted cashews (14 ounces)
- 2 cups whole walnut halves (7 ounces)
- 2 cups whole pecan halves (7 ounces)
- 1/2 cup whole almonds (3 ounces)
- 1/3 cup pure maple syrup
- 1/4 cup light brown sugar, lightly packed
- 3 tablespoons freshly squeezed orange juice
- 2 teaspoons ground chipotle powder
- 4 tablespoons minced fresh rosemary leaves, divided
- Kosher salt
Directions
- Preheat the oven to 350 degrees.
- Brush a sheet pan generously with vegetable oil.
- Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
- Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown.
- Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.
- Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.
- Preheat the oven to 350 degrees.
- Brush a sheet pan generously with vegetable oil.
- Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
- Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown.
- Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.
- Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.
2010, Barefoot Contessa
Sounds scrumptious! Thanks for sharing this....
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