Herb Nut Mix Recipes
GARLIC-HERB MIXED NUT SNACK MIX
Nuts, popcorn, pretzels and cereal are the snack champions in this garlic-herb-flavored mix.
Provided by Food Network Kitchen
Time 40m
Yield about 4 cups
Number Of Ingredients 14
Steps:
- Mix together the rosemary, sage, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
- Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with oil.
- Put the egg white in a large bowl and whisk until frothy. Add the almonds, cereal, peanuts, pecans, pretzels and corn nuts and toss to coat in the egg white. Add the spice blend and toss to coat.
- Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the popcorn and transfer to a large bowl.
HERBED NUTS
A delicious and different gift idea from Christmas with Southern Living 2004. They only a take 20 to 25 minutes in the oven and once cooled can be put in a nice gift bag or jar for giving as a gift.
Provided by PaulaG
Categories Christmas
Time 35m
Yield 4 1/2 cups
Number Of Ingredients 8
Steps:
- In a large bowl toss all ingredients together until well combined.
- Spread on a large ungreased cookie sheet or jellyroll pan and place in a preheated 350 degree oven for 20 to 25 minutes; stirring evey 10 minutes.
- Cool completely in pan, when cool store in an airtight container.
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.
SPICED HERBED NUTS
Provided by Melissa Clark
Categories Herb Nut Bake Christmas Thanksgiving Quick & Easy Spice Fall Winter
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In medium saucepan over moderately low heat, combine all ingredients except nuts. Cook, stirring frequently, until butter and sugar melt completely, about 2 to 3 minutes. Add nuts and toss well to combine.
- Spread nuts on large rimmed baking sheet and bake, stirring after 7 minutes, until golden and fragrant, 12 to 15 minutes. Cool in pan on rack. (Nuts can be made up to 3 days ahead and stored at room temperature in airtight container.)
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- Pour oil into a small heavy saucepan and place over medium-low heat until warm. Do not let it get too hot – the oil will burn. Add rosemary and thyme and stir until aromatic, about 1 minute. Remove pan from heat and stir in cumin and cayenne pepper. Pour the flavored oil over the nuts and stir to coat evenly. Sprinkle with sugar, salt, and black pepper. Stir again. Transfer to a jelly roll pan or a baking pan with sides. Bake for about 15 minutes total, stirring after the first 10 minutes. Let cool. Store in an airtight container for up to two weeks.
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- Preheat the oven to 350°. Spread the pecans and cashews on a rimmed baking sheet and toast for 8 to 10 minutes, until fragrant and the cashews are golden. Let cool.
- Meanwhile, in a large skillet, heat 1/4 inch of olive oil until shimmering. Add the garlic and cook over moderate heat, stirring, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the crispy garlic to paper towels to drain. Carefully add the rosemary and sage to the skillet and cook until the sizzling slows and the herbs are crisp, about 30 seconds. Using a slotted spoon, transfer to paper towels to drain.
- Pour off all but 2 tablespoons of the garlic-herb oil from the skillet. Add the toasted nuts along with the pistachios and almonds and cook over moderate heat, tossing and stirring frequently, until the nuts are warm and coated in the oil, 1 to 2 minutes. Season generously with salt and pepper, then fold in the crispy garlic and herbs. Transfer to a medium bowl and serve warm or at room temperature.
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