My friend Allison ordered a spicy nut mix at the Soho House in New York.
I was addicted and completely obsessed with these nuts. The savory, spiciness and the sweetness together are a perfect combination.
This is great to make around Halloween if you save all the pumpkin seeds from your pumpkin carving. Wash them and let them air dry for a day.
- • 4 cups of mixed raw nuts fx.
- • 2 cups of pumpkin seeds
- • ½ cup of pecans
- • ½ cup of brazil nuts
- • 1 cup of walnuts
- • 1 cup of almonds
- • ½ teaspoon ground coriander
- • ½ teaspoon ground cumin
- • ½ teaspoon cayenne pepper
- • 2 tablespoons chopped fresh rosemary or dried rosemary if you don’t have any fresh rosemary
- • 2 tablespoons butter
- • 2 tablespoons dark brown sugar
- • 1-2 teaspoons flaky sea salt
- 1. Position a rack in the center of the oven to 350°F (175 °C)
- 2. Scatter the nuts and seeds on a baking sheet and bake, shake the sheet a couple of times during baking, until the nuts are nicely toasted. About 10 min.
- 3. Meanwhile heat a small heavy pot over medium-high heat. Sprinkle in the ground coriander ,ground cumin and cayenne pepper and toast until aromatic, about 30 sec.
- 4. Add the rosemary, butter and sugar to the pot of spices and let the butter and sugar melt on low heat.
- 5. In a medium bowl pour the toasted nuts and seeds in along with the warm butter mix and stir until all nuts and seeds are coated.
- 6. Spread the nut mix out on a baking pan and sprinkle flaky sea salt over the mixed nuts and let the mixture cool off before storing in an airtight container.
- TIP: The nuts are a great gift for family and friends. I put them in a little masonry jar with a little card and a ribbon on.