October 10, 2010


You have to make Angela's nuts. You'll fall in love with Angela's nuts. It's actually a recipe adapted from Union Square Cafe. You can find the original recipe here but you can find Angela's version.Here's a recap of Angela's version:


- 2 1/4 cups mixed unsalted nuts (I used 1/2 cup peanuts, 1/2 cup cashews, 1/2 cup walnuts, and 3/4 cup almonds) (I used this ratio of nuts)
- 2 Tbsp coarsely chopped fresh rosemary leaves (I used dried since that's all I had on-hand)
- small pinch cayenne pepper
- 1-2 Tbsp Sucanat (or brown sugar) (I used 2 Tbsp brown sugar)
- 1 Tbsp maple syrup, to taste (optional) (I totally used maple syrup...I love it)
- 1.5 tsp sea salt (I used pink Himalayan salt since it was nearby)
- 2 Tbsp Earth Balance butter

Directions: Preheat the oven to 350F. Line a baking sheet with parchment paper. Spread nuts onto the baking sheet and toast for about 10-12 minutes. Remove nuts and let cool for about 5 mins. or so. While cooling, mix the sauce ingredients (rosemary, cayenne, Sucanat, maple syrup, sea salt, 1 tbsp of Earth Balance butter). Now, dump nuts into a large bowl and stir in 1 tbsp of melted Earth Balance butter. Add sauce and mix well. Pour nuts back onto baking sheet and bake for another 10-12 minutes until golden. Cool for about 20 minutes and serve warm. Makes 2 1/4- 2 1/2 cups.


This IS a highly addictive snack. In fact, I didn't even bother waiting for the nuts to cool and did a little quality control on some hot-out-of-the-oven almonds. Yum, yum! It was some really good stuff and then I proceeded to sit on my hands for the remaining 19 minutes until the nuts had cooled down.
Then I proceeded to eat almost every single nut in the little glass above. It was a little bit of insanity but I managed to stop myself and then had to transfer the nuts into a Bernadin 500mL mason jar with the remaining placed into a tightly shut container. I'm sure how long they'll in their containers but I don't think it'll really matter. They're great snacking items.

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