It's time for another Secret Recipe Club (SRC) recipe. In case you're new to this, here's how it works. Each of the food bloggers participating in the SRC is secretly assigned another food blog. The assignment is to choose a recipe from that blog, make the recipe (or an adaptation of it) and feature it in a post. The blog matches are a secret to the other blogger until reveal day. That day is today! Make sure you read to the end of this post for links to the other participants and their recipes. Someone will be blogging about one of my recipes, but I don't know who. That's why it's called:
This month, my assignment was to choose a recipe from Eliot's Eats, a blog with many fun reads and recipes with a focus on eating locally and healthy, and lots of family nostalgia thrown in. A number of recipes caught my eye, but I eventually decided on Ancho Chile & Rosemary Spiced Nuts. This looked like a great snack and gift for upcoming holiday parties.
It had never occurred to me to combine rosemary, ground chile powder, and maple syrup for seasoning nuts. That's not a common combo. But it works. Really unusual and delicious. These nuts turn out to be one of those things you taste and like but can't quite put your finger on the ingredients.
I made a few tweaks to the recipe. I added a whisked egg white to give the glaze some extra crunch and shine. Lime juice is subbed for orange juice, because I had limes in my fridge (and not oranges); plus I like the flavor combo of lime and chiles. I also upped the ground chile in the recipe--both the ancho and cayenne. Ancho chiles have a deep delicious flavor (they're actually dried red poblanos), but they aren't very spicy. If you're a regular Yummy reader, you know I like hot spice. However, I didn't want to make these nuts so spicy that I couldn't serve them when we entertain. These are flavorful and mildly spicy. They're also sweet from the syrup and some brown sugar, and the lime juice lends a tart zing. Like I said, an unusual combination...that works!
Step-by-step photos for making
Ancho Chile, Lime & Rosemary Spiced Nuts
Step 1. Assemble the ingredients: roasted cashews, raw almonds, raw pecans, raw walnuts, ancho ground chile powder, kosher salt, ground cayenne (not pictured), maple syrup, brown sugar, fresh lime juice, fresh rosemary, and egg white.
Step 2. Mince the rosemary--only the tender leaves, not the woody stem.
Step 3. Crack an egg and add the white to a large bowl (discard the yolk); beat with an electric mixer just until it's foamy.
Step 4. Add all of the other ingredients except the nuts.
Step 5. Beat until well mixed.
Step 6. Add the nuts and stir until they're all coated all over.
Step 7. Spread the pecans out on two large baking pans (my pans are 13x18) that are coated with cooking spray. (Note: The side-by-side pans are pictured below with parchment paper beneath the nuts. This turned out to be a mistake--the nuts stuck to the paper and were very hard to get off. I made a second batch where I sprayed the baking sheets with cooking spray, and it worked much better.)
Step 8. Bake for a total of 35-40 minutes; removing pans after 20 minutes, stirring nuts, and rotation pans before returning to oven for remaining 15-20 minutes. (Keep an eye on the pecans toward end of cooking time--they roast & potentially burn faster than the other nuts.) Remove from the oven and stir; continue stirring occasionally as they cool to prevent sticking. I use the flat end of a spatula to loosen the nuts as I stir.
You can serve these warm or let them cool completely and store them in an air tight container at room temperature. They well get crunchier as they cool.
These make a delicious and nutritious snack. They make great cocktail nuts, too. Try them with my Make-Ahead Margaritas.
They'll go NUTS over this gift!
Download printable gift tags
To use the tags:
If you don't have a printer or specialty papers, you can have a store with printing services download and print them for you.
To download and print a full sheet of tags, simply click on the image below.
Thanks to Eliot's Eats for inspiring this recipe. I'll be serving these at an upcoming party, and I expect them to disappear fast!
You might also like this recipe for sweet nuts:
Make it a yummy day!
Hi, I'm Monica...
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