Wednesday, November 9, 2016

Bar Nuts w/ Rosemary & Balsamic


I haven't been doing heavy appetizers for the holidays lately. Everyone gets too filled up w/ all the snacks before the meal.

Make these wonderful bar nuts instead. They are sweet, spicy and delicious.

Super easy to make ahead, and I love having leftovers for salads all week.


Balsamic Rosemary Pecans (adapted from Dinner w/ Julie):

2 cups pecan halves
2 Tbsp. butter, melted
1 Tbsp. packed brown sugar
1 tsp. balsamic vinegar
2 drops hot sauce
1 Tbsp. chopped fresh rosemary
1/2 tsp. cumin
1/2 tsp. salt
a few grinds of black pepper

Preheat the oven to 300°F.

Combine in a medium bowl and stir well. Spread out on a parchment-lined baking sheet.

Bake for 10-15 minutes, until pale golden and fragrant.


Store leftover nuts in a sealed container in a dry place. Should stay fresh about a week.

4 comments:

Linda O said...

These nuts look great. Is there any other herb that you think might work, as I am not a fan of rosemary?
Thank you!
Linda

Stacey Snacks said...

Linda O,

Maybe sage? You can skip the herbs and just use the spices.......sometimes I just make them w/ maple syrup and cumin....so yummy.

S.

angiemanzi said...

I have made them all. The beet flavor I served for aperos topped with sour cream and caviar and also herring. I have made the egg variety. I love them all.

Elizabeth Sahlman said...

You can also freeze them!