Recipe: Toasted Nuts
The Christmas countdown is officially on, and despite it being a wildly busy time of year, it is also one of my favorites. Short days give way to long nights, tucked around a fire with a glass of good wine, and a chance to get together with loved ones, near and far, new and old, to celebrate the changing of the seasons and this year’s solstice.
Christmas crafts have been a part of our family tradition for as long as I can remember, beginning with clothespins turned into reindeer, evolving into melted crayons and wicks, formed into candles mysteriously the shape of the school mini carton’s of milk, and last year some pretty epic English Toffee. Despite requests for the toffee to make another appearance I was eager to try something new this year.
My dear friend Emma and I are third generation friends. Our grandparents were drinking buddies out on Bainbridge Island back in the 50s, her mother and my father were good pals, and now, all these years later the two of us were laughing in my kitchen like the young kids we were when we first met, each positively tickled by all the dirty jokes you can make that involve the word “nuts”. Or in this case, toasted nuts.
This recipe, taken straight from the fabulous new Sprouted Kitchen cookbook and adapted solely by doubling, tripling, okay sextupling (see, even our math was naughty) the recipe made bag after bag of a delicious holiday snack. The nuts are the perfect combination of savory and sweet, and the addition of the uncooked quinoa gives them a nearly addictive crunch.
What’s your favorite Christmas Tradition?
From the fabulous new Sprouted Kitchen cookbook (highly recommend).
- 1 egg white
- 2 1/2 tablespoons Grade B maple syrup
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 2 1/2 cups raw unsalted nuts mixed, such as almonds, cashews, pecans, and walnuts (Trader Joes is a good, affordable resource for the ingredients).
- 2 tablespoons flaxseeds
- 3 tablespoons millet or quinoa (we used red quinoa, which was beautiful)
- 1 1/2 tablespoons finely chopped fresh rosemary
- Preheat the oven to 300F and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, whisk the egg white until frothy. Whisk in the maple syrup, cayenne, black pepper and salt. Stir in the nuts, flaxseed, millet, and rosemary, making sure everything is coated completely.
- Spread the nuts on the prepared baking sheet in an even layer and bake until the nuts are brown and fragrant, 25 to 30 minutes. Remove from the oven and let cool before serving.