Holiday Nuts

Appetizers, Snacks

Holiday Nuts, Three Ways | www.acozykitchen.com

Invites for holiday parties are started to sprinkle in. I’m always surprised when people invite me to their parties. Is that weird? I’m always like, Oh, I guess they like me? I’m a lil’ weird, I know.

Social situations where I barely know anyone make me super nervous. They make my palms sweat and they make me even more shy than I should be. For this situation I need party ammo. Things I can bring into the maybe-awkward-social situation that will work as lovely conversation starters.

“How ‘bout them nuts?! I made them!” That line will definitely make it more awkward but hopefully the person I’ll be speaking with has a sense of humor and will laugh and I’ll be fast friends.

Holiday Nuts | www.acozykitchen.com

For this post, I teamed up with McCormick Gourmet. These nuts are all super easy to make, take under 30 minutes combined and make good presents, too!

Holiday Nuts | www.acozykitchen.com

The first variety is Sweet and Salty Rosemary Marcona Almonds. If you’ve never had a Marcona almond, you’re in for a treat. They’re very different from a traditional California almond. They’re softer in texture, lighter in flavor and are a bit sweeter. You can find them in the bulk bin at your local Whole Foods or (possibly) health food store.

The savory and herbaceous rosemary is lovely with the sweet and saltiness. It’s a no-brainer. And very very holiday-esque. Super into them.

Holiday Nuts | www.acozykitchen.com

The second nut situation we have are Honey Sesame Cashews. They’re sweet and salty and the sesame adds a nice nuttiness to them. If you’re feeling fancy and dramatic, use black sesame seeds. They’ll look really pretty.

McCormickNuts_4

The last and final nut recipe is Black Pepper Maple Macadamia Nuts. I love black pepper and maple syrup on bacon—-that was my inspiration-—and that combination works great when combined with soft macadamia nuts. It’s a little spicy and sweet and salty.

All of these combinations are easy, not too strange and out there, but still interesting enough to ease any strange social situation you might find yourself in this holiday season.

McCormickNuts_3

Honey Sesame Cashews 

Print
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serving Size: 1 cup cashews

Ingredients

  • 1 cup raw cashews
  • 1 tablespoon vegetable oil
  • 2 tablespoons brown sugar
  • 1 tablespoon water
  • 2 tablespoon honey
  • 1 1/4 teaspoon salt, divided 
  • 2 tablespoons McCormick Gourmet sesame seeds

Directions

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment, a silicon mat or a sheet of wax paper and set aside. In a medium bowl, add cashews and vegetable oil and toss.  
  • To a small saucepan, set over medium heat, combine brown sugar, water and honey. Bring to simmer for about a minute, until the sugar has dissolved. Pour the honey mixture over the cashews, sprinkle with a teaspoon of salt and toss once more. Transfer to the center of the baking sheet and spread out in one even layer. Bake for 7 minutes and remove from the oven. Add sesame seeds and toss lightly. Bake for an additional 7 minutes, until lightly toasted. Sprinkle with remaining 1/4 teaspoon of salt and a bit more sesame seeds if needed. Allow to cool until warm on the baking sheet, breaking them apart with your hands to avoid sticking. 

Sweet and Salty Rosemary Marcona Almonds

Print
Prep Time: 5 minutes
Serving Size: 1 cup marcona almonds

Ingredients

  • 2 tablespoons unsalted butter
  • 2 rosemary sprigs
  • 1 cup roasted Marcona almonds
  • 1 1/2 teaspoons pure cane sugar
  • 3/4 teaspoon McCormick Gourmet Sicilian sea salt flakes

Directions

  • In a small saucepan, set over low heat, add rosemary sprigs and butter. When the butter is melted, allow to simmer for about a minute.
  • Pour the rosemary melted butter over the almonds and toss until completely coated. Sprinkle the almonds with the sugar and salt; toss one last time and transfer to a serving bowl.

Notes

*I had trouble finding raw Marcona almonds. If you find raw Marcona almonds, toast them on a parchment-lined baking sheet in a 350 degree oven for 10 minutes, until lightly toasted, and then proceed with the rest of the recipe.

Black Pepper Maple Macadamia Nuts

Print
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serving Size: 1 cup macadamia nuts

Ingredients

  • 1 cup macadamia nuts
  • 1 tablespoon vegetable oil
  • 1 tablespoon brown sugar
  • 1 tablespoon water
  • 2 teaspoons maple syrup
  • 1 teaspoon salt
  • 1 teaspoon McCormick Gourmet black pepper

Directions

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment, a silicon mat or a sheet of wax paper and set aside. In a medium bowl, add macadamia nuts and vegetable oil and toss.
  • To a small saucepan, set over medium heat, combine brown sugar, water and maple syrup. Bring to simmer for about a minute, until the sugar has dissolved. Pour the maple syrup mixture over the macadamia nuts, sprinkle with a teaspoon of salt and toss once more. Transfer to the center of the baking sheet and spread out in one even layer. Bake for about 8, until lightly toasted. Sprinkle with remaining black pepper and toss. Bake for an additional 5 minutes. Allow to cool until warm on the baking sheet, breaking them apart with your hands to avoid sticking.

(This post was sponsored by McCormick Gourmet. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy.)

Previous Post Next Post

You Might Also Like

8 Comments

  • Reply Abby @ The Frosted Vegan December 12, 2014 at 8:03 am

    I totally get weird that way too, like ‘This person likes me enough to invite me? Cool!’. Annnd those nuts look pretty fantastic!

  • Reply Amanda from Canada December 12, 2014 at 11:03 am

    I used to be able to name every nut that there was. And it used to drive my mother crazy, because she used to say, “Harlan Pepper, if you don’t stop naming nuts,” and the joke was that we lived in Pine Nut, and I think that’s what put it in my mind at that point. So she would hear me in the other room, and she’d just start yelling. I’d say, “Peanut. Hazelnut. Cashew nut. Macadamia nut.” That was the one that would send her into going crazy. She’d say, “Would you stop naming nuts!” And Hubert used to be able to make the sound, he couldn’t talk, but he’d go “rrrawr rrawr” and that sounded like Macadamia nut. Pine nut, which is a nut, but it’s also the name of a town. Pistachio nut. Red pistachio nut. Natural, all natural white pistachio nut.

    • Reply Robyn @realfoodwholelife December 12, 2014 at 9:30 pm

      Amanda, I absolutely love you for this.

      • Reply Amanda from Canada December 15, 2014 at 10:36 am

        Hilarious, right?

  • Reply Eileen December 12, 2014 at 2:33 pm

    Ooh, yes please! These sound like the perfect thing to put out in little dishes for a party snack, or just for nibbling all day long on christmas eve. So good!

  • Reply Holiday Nuts - The Recipe Daily December 12, 2014 at 2:47 pm

    […] (Read more…) […]

  • Reply Robyn @realfoodwholelife December 12, 2014 at 9:29 pm

    These are all fantastic. My family does a big antipasti spread for Christmas Eve dinner and I usually make some type of fancy nuts–these will definitely make the cut this year!

  • Reply Francesca December 14, 2014 at 2:00 am

    Mom always used to give our neighbors candied pecans for Xmas. We love salty sweet combinations here, too 🙂

  • Leave a Reply