These Spicy Maple Glazed Nuts are super simple to make and super delicious, particularly with a cocktail or glass of wine at the end of the day. Not too sweet, not too spicy, they hit the right spot!
And now that FINALLY my kitchen is finished (yay, yay, yay!) and slowly we are all getting vaccinated, we can start getting together again and enjoying that cocktail with friends and family.
I do enjoy nuts at any time of the day. I carry some with me at all times in my purse, so that if I get that low blood sugar feeling, that hangry feeling (that’s hungry and angry) and need something to eat while on the go, I am set.
Recently, I had listened to a synopsis of a book and learned that if you ate only six cashews a day, that would provide your cells with extra cilia (hairs) to be able to ward off infection better. So I have been doing just that. Eating six (well maybe seven or eight, but no more) cashews a day. Count them out ahead of time and then close the container and put it away.
My Nutty Story…
Some years ago, way before Mary’s Secret Ingredients, way back when we lived in Summit, NJ, after much trial and error, I had created three roasted nut recipes and had even designed the packaging for them using a terrific illustration of me on the front, calling them “MARY’s NUTS – as in Mary is nuts and these were her nuts! I had Sweet Walnuts (great for salads), Spicy Almonds, and Sweet and Spicy Pecans.
However, after perfecting the recipes, I never had the time to take them to market. But I still have those recipes and I should dig them up for you!
This Spicy Maple Glazed Nuts recipe makes a lot – 6 cups of nuts – but believe me, you will find them gone within the 3 week time period that they stay fresh. And also, they are lovely to share, a well appreciated gift. Put them in a clear glass Mason jar, adorned with a pretty bow on top and you will be invited back for sure.
So make this perfect and different accompaniment now. Make with LOVE and enjoy!
SPICY MAPLE GLAZED NUTS – makes 6 cups
1/4 c maple syrup
2 Tbs. EVOO
2 Tbs. minced fresh rosemary
3/4 tsp. ground cayenne pepper
3/4 tsp. Dulce pimentón de la Vera (smoked Spanish Paprika)
1 tsp. French Grey salt, finely ground
6 cups unsalted mixed raw nuts (11/2 cups each of pecans, walnuts,
whole blanched almonds, whole cashews)
Preheat oven to 350 degrees.
Line a baking rimmed baking sheet with parchment paper.
Stir together everything but the nuts in a large bowl. Add all the nuts and stir well to completely coat each nut with the glaze. Turn out onto the prepared baking sheet, spreading out all the nuts and scraping the bowl, using all the glaze.
Roast in the oven, stirring and flipping the nuts over after 10 minutes. Roast for 9 – 10 minutes more, being careful not to let the pecans burn.
Remove from the oven and let cool on the baking sheet so they will crisp up.
When completely cooled, store in an airtight container. A tin lined with wax paper works well or a mason jar with a tight fitting lid. Properly stored nuts will keep for 3 weeks.