Rosemary Roasted Nuts

November 20, 2016



One thing I look forward to this time of year is spending more time in the kitchen! I enjoy being indoors during cozy weather and whipping up some homemade treats with the family. Recently, I got to try out this Rosemary Roasted Nuts recipe by Ina Garten for our friendsgiving celebration with Old Navy, Banana Republic and Gap. Each of us contributed a dish, which made the get-together even more special. It was a great excuse to put on my apron and get crafty. Savory, slightly sweet with a hint of spice —these made for a great take-away at the end of the night.


I modified the recipe to include a variety of nuts, and doubled it for maximum flavor:

ROSEMARY ROASTED NUTS

1 ¼ pounds of assorted raw nuts (I got this mix, super affordable)
4 tablespoons coarsely chopped fresh rosemary leaves
1 teaspoon cayenne
4 teaspoons dark brown sugar
4 teaspoons kosher salt
2 tablespoons melted butter

Preheat the oven to 375 ℉. Place the nuts on an ungreased baking sheet and bake for 10 minutes, until warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.





I'm all about simple and easy. You know, when it looks like you slaved away yet minimal effort was involved. While this recipe was extremely easy and quick to make, I made sure the packaging was thoughtful and in line with our host Caitlin's decor. Presentation makes all the difference. I picked up these jars and topped them off with some baker's twine and a hand-written tag (used this puncher and some leftover card stock).

This savory treat is great as an appetizer or to make as presents. Thanks so much for dropping by.  Happy thanksgiving!

Wearing: Old Navy coat (more colors here). Banana Republic sweater and trousers.

Photography and styling by Therese Jacinto. Final image by Delbarr Moradi.


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