So in between this weekend’s tedious task of transferring all of my blog posts onto my soon-to-be-launched new website, I whipped up a salty snack to serve alongside cheese, crackers, and a boozy fig compote (I will post the recipe soon).
Even if you’re not a fan of nuts in general, these ones will likely get you hooked. They have a really nice balance of salty, sweet, spicy and aromatic, and of course a satisfying, yet meaty crunch from the nut itself. I use a combination here of pecans and walnuts, but you can stick to one or the other if you’d like. I do prefer these nut varieties to almonds or peanuts, for example, because they have lots of ridges and crevices for loading in all the seasonings. And actually, if you are going to choose just one nut, go with the pecans. For some reason their nooks and crannies do an extra good job holding onto that flavour.
My favourite way to eat these (other than just out of my hand), is to create a cheese sandwich. I go cracker-cheese-nut-compote/preserve-cracker. You get lots of crunch, some richness, sweetness and a burst of aromatic flavour. It’s not a very delicate operation, of course. It often ends up crumbling in my hand and then I have to pull the ol’ just-shove-it-in-my-mouth move, but it’s delicious nonetheless.
These are great for any get together or family snack, and for my Jewish brothers and sisters, a bowl of spiced nuts would make beautiful little hors d’oeuvre for an upcoming Passover sedar. You’ve already got the walnuts busted out for making charoset, so why not let them do double duty?
So in an interest to let you get to work, this is what I did:
Rosemary Orange Candied Nuts
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.