BROWN-BUTTER NUT MIX WITH ROSEMARY AND THYME
Boost a mixed-nut blend with herbs and butter for a savory complement to pre-dinner drinks. The recipe comes from TV chef Thomas Joseph.
Provided by Martha Stewart
Yield Makes about 10 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place nuts on a rimmed baking sheet and toast until brown and fragrant, 15 to 20 minutes.
- Meanwhile, heat butter in a small saucepan over medium-high heat until melted. Continue cooking until butter becomes fragrant and golden brown, taking care not to burn. Remove from heat and set aside.
- In a large bowl, mix together sugar, salt, black pepper, cayenne pepper, thyme, and rosemary; mix in brown butter. Add nuts and toss to combine. Return nuts to baking sheet and transfer to oven. Bake until nuts are semidry, about 10 minutes. Remove from oven and let cool completely.
ROSEMARY AND BROWN SUGAR MIXED NUTS
This is a great upscale version of the same ol' bar nuts that you get served at every bar. This is a great party food. You can make these ahead of time. Just spread back out on wax paper until they are cooled and place back in to mixed nut jar.
Provided by metalwire88
Categories Appetizers and Snacks Nuts and Seeds
Time 20m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper.
- Spread the mixed nuts into a single layer on the lined baking sheet.
- Roast the nuts in the preheated oven for 10 minutes.
- Sprinkle the rosemary and salt over the roasted nuts. Mix the butter and brown sugar together in a large bowl; add the nuts and toss to coat evenly. Spread the nuts again into an even layer on the lined baking sheet to serve.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 17.3 g, Cholesterol 6.1 mg, Fat 14.8 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 3.2 g, Sodium 1333 mg, Sugar 11.8 g
SUNNY'S EASY ROSEMARY AND THYME TOASTED NUTS
Provided by Sunny Anderson
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a large pan set over medium heat, add the rosemary and thyme and toast until fragrant but not browned. Remove to a small bowl and add the paprika.
- In the same pan, add the almonds and toast for 1 minute. Add the pecans and toast for an additional minute. Add the walnuts and continue to toast until the nuts are fragrant and feel warm to the touch, about 5 minutes.
- Pour the nuts into a large bowl and season with salt and a few grinds of black pepper. Sprinkle with the herb/paprika mixture, drizzle with the olive oil and toss to coat. Serve warm.
MIXED NUTS WITH ROSEMARY
Steps:
- Preheat oven to 350 degrees F.
- Melt butter with dried rosemary, salt, and cayenne. Pour this mixture over 3 cups mixed nuts, tossing to coat them. Bake the nuts on a cookie sheet for 10 minutes, stirring occasionally.
MIXED NUTS WITH ROSEMARY
Make and share this Mixed Nuts With Rosemary recipe from Food.com.
Provided by DianeH
Categories Lunch/Snacks
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Melt butter with rosemary, salt and cayenne.
- Spread nuts on cookie sheet and pour butter mixture over them, tossing to coat.
- Bake for 10 minutes, stirring occasionally.
Nutrition Facts : Calories 276.1, Fat 24.7, SaturatedFat 5, Cholesterol 9.2, Sodium 624.4, Carbohydrate 10.7, Fiber 3.9, Sugar 1.9, Protein 7.2
ROSEMARY AND THYME WALNUTS
Provided by Larraine Perri
Categories Herb Nut Christmas Cocktail Party Thanksgiving Vegetarian Rosemary Tree Nut Walnut Fall Healthy Vegan Edible Gift Thyme Christmas Eve Self
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In a bowl, whisk 5 teaspoons olive oil with 5 teaspoons pure maple syrup and 1/4 teaspoon cayenne pepper. Stir in 1 tablespoon chopped fresh rosemary and 2 teaspoons chopped fresh thyme. Add 2 cups walnut halves; toss well to coat. Spread evenly on a baking sheet lined with parchment paper. Bake until fragrant and crisp, 10 to 12 minutes. Sprinkle with 1 teaspoon chopped fresh thyme and 1/4 teaspoon kosher salt. Cool completely.
ROSEMARY AND BROWN BUTTER APPLESAUCE
Provided by Joyne Cohen
Categories Sauce Side Hanukkah Low Fat Vegetarian Low Cal High Fiber Apple Rosemary Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients and large pinch of salt in large pot. Boil until juice is reduced by half, about 8 minutes. Mix in apples. Cover; cook over medium heat until apples are very tender, stirring occasionally, about 35 minutes. Uncover and, if necessary, cook until liquid evaporates. Discard rosemary and cinnamon.
- Transfer apples to food mill fitted with fine or medium plate and pass apples through mill (or press through coarse sieve) into medium bowl; discard skins. Melt butter in small skillet over medium-low heat. Cook until butter browns, stirring occasionally, about 4 minutes. Mix brown butter into applesauce. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature or rewarm before serving.
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4.4/5 (34)Total Time 1 hr 25 minsCategory SnackCalories 230 per serving
- To start, brown the butter. In an 8-inch skillet, melt the butter with the thyme and rosemary over medium heat. Once melted, continue to cook until the foaming slows down and the butter becomes a deep golden color and smells nutty, 6-8 minutes. Remove from heat and cool 5 minutes.
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- Once the butter has cooled, remove the thyme and rosemary, and set aside. Add the onion and garlic powder, seasoning salt, and Worcestershire sauce. Whisk to combine.
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