Have I ever told you lately how much I love the fall? Like really, really love everything about the fall. So much so that if I created the universe we would live in a perpetual state of fall with a couple of months of summer thrown in. Just so we could still enjoy homegrown tomatoes, all the berries, and an abundance of fresh herbs. I am certain there are many of you, especially the sun worshippers and snow bunnies, who shudder the thought of a fall weather dominated world. However, if you happen to be someone who loves to bake or make temperature sensitive seasonal candies; loves sleeping under a pile of blankets in a room where some of the windows are open; loves sitting by the fire reading a book or enjoying a glass or two of wine; and/or loves running in crisp, cooler temperatures, we just might be kindred spirits.
Before we get a hard freeze, I need to find as many ways as possible to cook and bake with all the fresh herbs currently thriving in my urns. Particularly my two favorites: thyme and rosemary. And it just so happens these Herbed Spiced Nuts use both of them.
You might be wondering if these Herbed Spiced Nuts are the Chipotle and Rosemary Roasted Nuts with a different name or if they are a completely different roasted nuts recipe. While they both share some common ingredients and have addictiveness qualities, they are two completely roasted nut recipes and have two different flavor profiles. At the moment, these Herbed Spiced Nuts are my new favorites. More than likely they will be the only roasted nuts I serve over the next couple of months. That's what usually happens around here when something becomes a new favorite.
My idea of a perfect roasted nut combination is cashews, almonds, and walnuts, with a little heavier on the cashews. However, you could easily turn this three nut recipe into a four nut version by adding in some pecans (just make certain the overall quantity of nuts remains the same). I am going to go out on a short limb and say only fresh herbs and only a good quality maple syrup work in this recipe. Dried herbs work in many recipes, just not this one. And if you keep your maple syrup in the refrigerator it will last in the refrigerator for a really long time. The maple syrup brings a little sweetness, the freshly chopped thyme and rosemary brings the savoriness, and the cayenne pepper, cinnamon, and kosher salt brings a little heat and spiciness to these hard to stop eating Herbed Spiced Nuts.
The baking pan I use is well seasoned so I generally don't line it with aluminum foil or parchment paper when roasting nuts. If your pan is new or you don't want to take the risk of having them stick to the pan, you might want to line it with foil or baking paper. Regardless of which way you roast them, you will want to stir them using a metal spatula to loosen them both during the roasting process as soon as immediately after they come out of the oven.
The aroma from these nuts roasting in the oven is intoxicating. After sprinkling the fresh out of the oven nuts with some flaky sea salt, put them in a bowl and serve while still warm. Or if you make them earlier in the day, they are equally delicious served at room temperature.
You absolutely must serve these sweet, spicy, perfect amount of heat Herbed Spiced Nuts with beer, wine, or cocktails. Or, if you decide to package some up to bring as a hostess gift or send with a significant other going on weekend trip with friends, include a note saying alcoholic beverages must be served with them. Don't waste these mouthwatering, habit-forming roasted nuts on friends who don't drink.
These Herbed Spiced Nuts are good enough and hearty enough to be the stand alone cocktail hour or pre-dinner appetizer. However, if you are like me and feel compelled to have more than one nibbling option, they are a great compliment on a simple cheese or charcuterie board. Don't be surprised if your friends and family go nuts over them.
Recipe
Herbed Spiced Nuts
This one is my favorite!
Ingredients
1 1/2 cups (210 g) whole cashews
1 cup (190 g) whole almonds
1 cup (108 g) walnut halves
1/4 cup pure maple syrup
2 Tablespoons olive oil
1 - 2 Tablespoons finely chopped rosemary and 1-2 sprigs fresh rosemary (I used 1 1/2 T)
1 - 2 Tablespoons chopped thyme and 3-4 springs of fresh thyme (1 used 1 1/2 T)
1/2 teaspoon Saigon cinnamon
1/4 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1 1/2 teaspoons flaky sea salt, for finishing (I like using Maldon Sea Salt.) OR use 1 teaspoon of a fine sea salt.
Not optional: Alcoholic beverages
Directions
1. Preheat oven to 300 degrees (F). Optional: Line pan with aluminum foil or parchment paper.
2. In a small bowl, mix together the maple syrup, olive oil, chopped rosemary, chopped thyme, cinnamon, cayenne pepper and kosher salt.
3. In a large bowl, mix together the cashews, almonds and walnuts.
4. Pour the spiced herbed mixture over the nuts. Stir to coat. Transfer the nuts to a large, rimmed sheet pan. Spread into a single layer. Top with some additional sprigs of thyme and rosemary.
5. Place baking pan in the oven and bake for 30-35 minutes or until the nuts are glazed and golden brown. Midway through the baking process stir the nuts using a metal spatula.
6. Remove the roasted nuts from the oven and immediately sprinkle with the sea salt and again stir using a metal spatula to ensure they don't stick to the pan (or foil or parchment paper).
7. Let nuts sit on tray for 3-5 minutes before transferring to a serving bowl. Enjoy while warm or at room temperature.
8. Nuts will remain crunchy if stored in a tightly sealed container for up to 3-4 days.
Notes: (1) If you like a four nut combination (cashews, walnuts, almonds and pecans), just make certain you don't exceed a total 3 1/2 cups of nuts. I love cashews so this recipe goes a little heavier on them. Feel free to alter your nut ratios based on your personal preferences.
