These spiced nuts from chef Callie Salls have a hint of heat and sweetness and are perfect for everything from a cocktail party to a pre-dinner nibble or game-day snack. Chef Ina Garten’s Chipotle and Rosemary Spiced Nuts are a definite crowd-pleaser, too, especially with those who like things hot. The recipe is easily tweaked: we use butter instead of cooking oil, peanuts and pepitas instead of walnuts, lessen the sugar and add a bit of orange zest.
WRAP IT UP Package in clear containers. Add a bottle of wine or growler of beer.
TOASTED COCONUT CURRY CASHEWS
By Chef Callie Salls
Makes 4 cups
3 cups raw cashews
1 cup shaved coconut (opt for the larger pieces)
1 tablespoon yellow curry powder
1½ tablespoons honey
2 teaspoons fresh thyme leaves, roughly chopped
½ teaspoon crushed Aleppo pepper or red chile flakes
¼ teaspoon flaked sea salt (omit if using salted cashews)
1½ tablespoons freshly cracked black pepper
Preheat oven to 400° F.
In a large bowl, combine all ingredients, mixing well until coated. Transfer to a parchment-lined sheet pan, pressing mixture evenly in a single layer.
On the middle rack of the oven, bake for 8-10 minutes, tossing once midway through, until lightly browned and fragrant.
Cool completely before packaging. Nuts can be reheated before serving.
CHIPOTLE & ROSEMARY SPICED NUTS
By Chef Ina Garten
Makes 10 cups
Unsalted butter, divided use
3 cups whole roasted unsalted cashews
1 cup whole peanuts
1 cup pepitas (pumpkin seeds)
2 cups whole pecan halves
½ cup whole almonds
3 tablespoons maple syrup
¼ cup light brown sugar
3 tablespoons freshly squeezed orange juice
1 tablespoon orange zest
2 teaspoons ground chipotle powder
4 tablespoons minced fresh rosemary, divided
Kosher salt
Heat oven to 325° F. Line a large baking sheet with parchment paper and brush generously with butter. Set aside.
In a large bowl, combine nuts. In a small bowl, combine 2 tablespoons melted butter and remaining ingredients except for rosemary and salt.
Pour mixture over nuts and mix until they are coated evenly. Add 2 tablespoons rosemary and 2 teaspoons of salt, toss again.
Spread the nuts in a single layer on the prepared pan. Roast for 20-25 minutes, mixing two or three times with a spatula, until the nuts are golden brown and glazed.
Removed pan from oven, sprinkle with 2 teaspoons of salt and remaining 2 tablespoons of rosemary.
As the mixture cools, stir to prevent clumping.
