My F&W
quick save (...)

Spicy Mixed Nuts with Rosemary & Cranberries

  • 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.

  1. 2 cups raw cashews
  2. 2 cups raw walnuts
  3. 2 cups raw almonds
  4. 2 tablespoons grapeseed oil
  5. 2 tablespoons finely chopped rosemary
  6. 1 tablespoon dark brown sugar
  7. 2 teaspoons kosher salt
  8. 3/4 teaspoon cayenne pepper
  9. 1 cup dried cranberries
  1. 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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.