One of the fun things about holidays is celebrating with traditions. My family and I have some new traditions we have started recently and we have some that we have been participating in for decades!
For the past 10 years, pre-Covid, my family has celebrated New Year's Eve in Palm Springs with spiced nuts and cocktails to start our evening, and then dinner from In & Out Burger (it's a novelty when you live in Canada) before heading over to friend's houses to ring in the new year. More recently, we added the 12 grapes at midnight (link last year's post here) tradition.
This year we are celebrating New Year's separately and at home, like most Canadians. So, sadly no In & Out Burger this year. Instead, a new tradition will begin with an evening of cheese and meat fondues (click here for one of my favourite cheese fondue recipes). We are still going to enjoy our cocktails, spiced nuts and grapes at midnight traditions though!
I will admit that I am pretty fussy about spiced nuts. I have been on the lookout for a good recipe for years. I don't like it when spiced nuts are overly sweet, or overly spiced. I am looking for balance.
For years I had read about the spiced bar nuts at Union Square Café in NYC. I did attempt to try them there on one of my summer visits to New York, however it didn't work out and I have still not successfully indulged in their spiced bar nuts - it's a long story why I didn't eat them, how about I tell you when we meet in person ;)
So, left to my own devices and the internet, I hunted for the recipe. After a few recipe tests of "unofficial recipes" not surprisingly, the hype is all true. As close as I can find to the "secret" recipe, the spiced nuts from Union Square Café are perfectly balanced and just subtly herby from the rosemary. They are my absolute favourite bar snack.
Luckily for me, with New Year's at home this year, the Spiced Nuts also pair perfectly with bubbles!
Tonight, I am looking forward to ringing in the New Year with a few old traditions and the addition of some new traditions - change is a good thing. Do you and your family have New Year's traditions? Let me know in the comments below, I'd love to hear from you!
Wishing everyone a fabulous night and health, happiness and safety in 2021!
Krista
xo
The Best Spiced Nuts Ever (lightly adapted from here)
makes 2 1/4 cups
Ingredients
3/4 cup raw & unsalted walnuts
3/4 cup raw & unsalted pecans
1/4 cup raw & unsalted hazelnuts (fresh & local from Agassiz, BC)
1/2 cup raw unpeeled & unsalted almonds
2 teaspoons Maldon salt (kosher salt is okay too)
2 teaspoons demerara sugar
1/2 teaspoon cayenne powder (use ? if you want a smoky element)
1 tablespoon butter, melted
1 teaspoon Worcestershire sauce
2 tablespoons fresh rosemary, chopped finely + more for garnish
Method
Pre-heat oven to 350 degrees and line a baking sheet with parchment paper.
Place the walnuts, pecans, hazelnuts and almonds onto the baking sheet and mix together. Ensure nuts are in a single layer and spread-out. Toast for about 10 minutes or until the nuts begin to lightly brown. I turn the baking sheet after 5 minutes and keep quite an eye on the nuts, as they burn quickly.
While the nuts are toasting add the salt, brown sugar, cayenne, melted butter, Worcestershire sauce and chopped rosemary to a bowl and stir to combine.
Once nuts are toasted, remove from the oven and pour into the wet bowl mixture. Toss to combine.
Pour warm nuts into a small serving bowl, garnish with extra rosemary and serve warm.
Recipe Notes:
*While these nuts are amazing warm, they are also fabulous at room temperature. If you have extras (this usually does not happen!), store in an air tight container and use within 1-2 days.
*These spiced nuts make a fabulous gift. Place them in a cute pedestal holiday bowl (image above, bowl from @anthropologie - here's the non-holiday version) and you've got yourself a lovely homemade treat for someone special!
Comentarios