Warm Mixed Nuts with Rosemary and Shallots

Warm Mixed Nuts with Rosemary and Shallots

Ingredients:

• 5c. mixed nuts (i.e. walnuts, cashews, pecans, almonds, hazelnuts, pistachios)

• 1tbsp. extra-virgin olive oil

• 2 small shallots, thinly sliced crosswise into rings (to yield about 1/4c.)

• 3 garlic cloves, thinly sliced lengthwise

• 2tbsp. unsalted butter

• 1/4c. coarsely chopped fresh rosemary

• 1/4tsp. cayenne pepper

• 1tbsp. firmly packed dark brown sugar

• 1tbsp. kosher salt

Directions: Heat oven to 350 degrees. Place nuts in single layer on rimmed baking sheets. Toast until golden and fragrant, 8-12 min. Transfer nuts to large bowl and set aside.

Heat olive oil in skillet over medium heat. Fry shallots and garlic until golden, 3-5 min. Transfer to paper towel and set aside.

Melt butter and pour over nuts. Add rosemary, cayenne, brown sugar, and salt – stir well to combine. Toss in crispy garlic and shallots. Serve warm (nuts may be reheated in a 300 degree oven for 10 min.)

Makes 5c.

Source: G. Gjurich

My notes: If you use nuts that are previously salted (for example, I just buy mixed nuts from Costco that contain no peanuts) you need to rinse them and pat dry to get the salt off of them. Otherwise they get too salty.

Crunchy Paprika Chickpeas

Crunchy Paprika Chickpeas

Ingredients and Directions:

1) Preheat oven to 450°. Drain and rinse 2 cans chickpeas (15.5oz each); pat dry with paper towels. Transfer to a rimmed baking sheet; toss with 3 Tbs olive oil to coast. Spread in a single layer; roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes.

2) Sprinkle with 1 1/2 tsp coarse salt and 1 tsp hot or sweet paprika; roast 2 to 3 minutes more. Cool completely on a paper-towel-lined plate. Store in an airtight container at room temperature, up to 2 days.

Source: J. Maron

Muddy Buddies, Shannon's Way

By popular demand, my take on Muddy Buddies. (Also called Puppy Chow or Reindeer Droppings, depending on what part of the country you’re from.)

Muddy Buddies, Shannon's Way

Ingredients:

6 cups Crispix
3 cups Cheerios
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions:

In a large bowl, measure your cereal; set aside.

In a 2 cup measuring cup, microwave chocolate chips, peanut butter and butter uncovered on High for one minute; stir. Microwave about 30 seconds longer, or until mixture can be stirred smooth. Stir in vanilla.

Pour mixture over cereal, stirring until evenly coated. Pour half of the mixture into a 1 gallon ziploc. Add 3/4 cup powdered sugar. Seal bag; shake until well coated. Spread on wax paper to cool. Repeat with the remaining half of the cereal and powdered sugar.

Store in an airtight container, should any remain at the end of the night.