Holiday Spiced Nuts
Serve with Marinated Bocconcini, Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce, Asparagus Gremolata, Tri Colore Salad with Fennel and Eggnog-Panettone Bread Pudding.
by Rachael Ray | on 12/19/07
Ingredients
- 2 cups walnut halves
- 1 cup peeled hazelnuts
- 1 cup whole unsalted cashews
- 1 cup pecan halves
- 3 tablespoons butter
- 1 teaspoon ground anise
- 1 teaspoon cinnamon
- 1 teaspoon coarse black pepper
- 1/2 teaspoon freshly grated nutmeg (eyeball it)
- 1 cup smoked almonds, such as Diamond Smokehouse brand
Makes 6 cups
Preparation
Heat a large skillet and cook all of the nuts except for the smoked almonds over moderate heat for 7-8 minutes, until golden and well-toasted – your nose will know when they are done.
Transfer the nuts to a plate and return the pan to the stovetop. Add butter to the pan in small pieces. Melt the butter and spice it with anise, cinnamon, pepper and nutmeg. Let the butter infuse for a minute, then add back the nuts. Turn off the heat.
Add the smoked almonds to the skillet and turn to combine evenly with the butter and nuts.
