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Sunday, January 16, 2011

Sweet & Spicy Roasted Nuts

Sweet & Spicy Roasted Nuts
by Tony Rosenfeld

Guests dropping by at the last minute? The more the merrier! These sweet-spicy nuts have only a few ingredients, are simple to prepare, and take a less-is-more approach to entertaining.Would also make a great Hostess gift for those last minute "invites"!

Yields 3-1/2 cups.(Please note that the nuts & the butter required for this recipe are BOTH of the un-salted type)

1 pound mixed unsalted almonds, pecans, and cashews
1-1/2 Tablespoons light brown sugar
2 teaspoons chopped fresh thyme
1/2 teaspoon chipotle powder
Kosher salt
2 Tablespoons unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 400°F. Spread the nuts on a large rimmed baking sheet and roast until they start to brown, about 10 minutes.

While the nuts are roasting, combine the sugar, thyme, chipotle powder, and 1 tsp. salt in a small bowl. Transfer the nuts to a large bowl, add the butter, and toss well. Add the sugar mixture and toss again to coat evenly. Season with more salt to taste, transfer to small bowls, and serve while still warm. (These are also good at room temperature and will keep in an airtight container for at least 3 days.)

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