Thursday, November 8, 2012


I love Sarah Richardson so when I came across her recipe for spiced nuts, I knew they would be good. And are they ever!  I doubled the recipe because we are having company tomorrow (the Beef Bourguignon is simmering as we speak) and as the nuts baked in the oven, the house was filled with a spicy aroma that is just irresistable. I share the recipe with you because we need to spread a little happiness whenever we can.

Sarah's Signature Spiced Nuts

Preheat oven to 350 F
Heat 1 tablespoon olive oil, 2 tablespoons balsamic vinegar and 1/4 cup cane sugar (like demerara) in a saucepan over low-medium heat. Sprinkle in 1 teaspoon each of cumin, paprika, cayenne, and salt  and mix well. Add 1 cup each of almonds and pecans, stirring to coat, then cook until mixture becomes sticky, at least 5 minutes.
Turn nuts out onto a baking sheet and bake for 15 to 20 minutes, or until crunchy. Let cool and serve at room temperature. (Spiced nuts will keep for a few weeks in an airtight container)

From the November 2011 issue of House and Home.

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