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Spicy Mixed Nuts with Rosemary & Cranberries

Contributed by Colin Lynch

TOTAL TIME: 20 MIN Plus Cooling
SERVINGS: Makes 7 cups

•FAST
•VEGETARIAN

At Drink, chef Colin Lynch adds a hit of cayenne to this snack for a little spice. He uses a mix of nuts; if you opt for just one kind, walnuts hold the seasonings especially well.

Slideshow: Terrific Fast Hors d’Oeuvres

2 cups raw cashews
2 cups raw walnuts
2 cups raw almonds
2 tablespoons grapeseed oil
2 tablespoons finely chopped rosemary
1 tablespoon dark brown sugar
2 teaspoons kosher salt
3/4 teaspoon cayenne pepper
1 cup dried cranberries

Preheat the oven to 350°. In a large bowl, toss the cashews, walnuts and almonds with the oil, rosemary, brown sugar, salt and cayenne. Spread on a rimmed baking sheet and bake for about 15 minutes, stirring halfway through baking, until golden. Let the nuts cool completely, then mix with the cranberries and serve.

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