Holiday Spiced Nuts

I tried a new nut mix recipe from the Williams-Sonoma Holiday Entertaining Cookbook and have received rave reviews. I plan to give these nuts as little holiday gifts to friends and family this year. I purchased simple cellophane treat bags and pretty ribbon from Target to wrap the nuts in.



Spiced Rosemary Nuts

makes about 2 1/2 cups

2 1/2 cups mixed raw nuts
2 tablespoons olive oil
1 1/2 tablespoons chopped fresh rosemary
1 tablespoon sugar
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper

Preheat oven to 300 degrees.

Place the nuts in a bowl. In a small, heavy saucepan over medium-low heat, warm the olive oil. Add the rosemary and stir until aromatic, about 1 minute. Pour the seasoned oil over the nuts. Add the sugar, cumin, salt, black pepper, and cayenne and stir nuts to coat evenly. Transfer the nuts to a baking pan. Bake, stirring occasionally, until the nuts are toasted, about 20 minutes. Transfer to a plate and let cool completely. Store in an airtight container at room temperature for up to 4 days.