Craving a sweet, herby, spicy nut mix

by Marisa McClellan, Posted Nov 13th 2007 @ 1:33PM

I have a friend who always used to make an addictive, rosemary and sugar spiked nut mix for parties. She moved out of town last spring to go and be a doctor in Ohio. For the last few weeks, ever since the cooler weather really settled in, I've been craving her nut mixture like crazy. On a whim a couple of nights ago I tried to recreate it with half a jar of elderly peanuts. While they tasted good, it just wasn't quite right. I've got an email into her in the hopes that she'll share her secret.

In the meantime I went looking around on the internet to see what I could find and stumbled across this recipe on Epicurious that was printed in this month's issue of Gourmet. It looks pretty darn good. Here's hoping it will hold me until AnnElise comes through with her recipe. If any of you have a signature nut mix recipe, I'd love it if you'd send it my way!

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Filed Under: Ingredients
Tags: epicurious, gourmet magazine, holidash, nut mix, nuts, rosemary, seeds, spiced nuts, spices, sugar, Thanksgiving

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Reader comments (Page 1 of 1)

1-26-2008 @12:48AM Charles Brett Blankenship said... WoW . . . you guys are way ahead of me. I was excited when I found a website that custom mixed my own personalized nut and dried fruit mix. Now I need to step up my game! Thanks for the info. Maybe I can contribute. If you want the highest quality nut and fresh dried fruit try that site. it is neat to get your own mix you choose either in a 1 lb. bag, gift tin or party platter. Go to www.nuttyidea.net
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1-26-2008 @3:39PM CBB said... http://www.nuttyidea.net

Sorry didn't establish the link. Thanks for the info
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2-01-2008 @10:56PM Sarah said... Thanks I tried that site http://www.nuttyidea.net What a unique custom nut mix business. That is all this site does is custom mixes either Dried Fruit or nuts or a combination of the two, and they do it well! I now always have a bag in the hotel or office.
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11-13-2007 @2:46PM Lisa said... My sister makes the best candied nuts -- spicy and sweet.
3 T. Peanut oil
2 cups whole blanched almonds (or whatever)
1/2 cup + 1 T. sugar
1 1/2 t. salt
1 1/2 t. cumin
1 t. crushed red pepper flakes
Heat the oil on medium in a skillet. Add the almonds then 1/2 cup of the sugar and stir until the almonds are golden and the sugar is caramelized (about 4 minutes). Remove from heat and put into a bowl and toss with the remaining ingredients. Cool in a single layer on a cookie sheet. This recipe is a bit touchy -- it never seems the same way twice but it it's almost always deeelish!
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11-13-2007 @4:56PM Karen Gibson said... I have made this version substituting a spice rub by Michael Chiarello but any spice rub you like could be used.

TOASTED SPICED ALMONDS
Adapted from Mary Sue Millken and Susan Feniger

2 cups whole raw almonds with skins
Juice of 3 limes
2-3 tablespoons honey
2 teaspoons toasted spice mix

Preheat oven to 300 degrees F. Toss almonds with lime juice & honey in medium bowl. Sprinkle spice mix over nuts; toss to coat evenly. Arrange nuts in single layer on large nonstick baking sheet. Roast until almonds are brick red, about 25 minutes. Cool completely. Transfer nuts to bowl and serve.

TOASTED SPICE RUB
Michael Chiarello

1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 teaspoon crushed red pepper flakes
1/4 cup pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon

Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel begins to turn light brown, add the red pepper flakes, and toss several times. Immediately turn the spice mixture out onto a plate to cool.

Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.

Keep the spice mix in a glass jar in a cool, dry place, or freeze.
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