Sick of Christmas cookies, fudge, peppermint sticks and other holiday sweets? Bring the savory with these easy to make treats.
Peg's Salt Savory Spiced Nuts
- 2-1/4 cups (18-ounces) assorted unsalted nuts (E.g., raw peanuts, cashews, walnuts, pecans and almonds)
- 2 tablespoons coarsely chopped fresh rosemary leaves
- ¼ teaspoon cayenne pepper (If you really like spicy, adjust cayenne up to ½ tsp. according to taste)
- 2 teaspoons dark brown sugar
- ½ tsp. white sugar
- 2 teaspoons Peg’s Salt
- 1-1/2 tablespoon unsalted butter, melted
- Preheat oven to 350 degrees.
- Place nuts on a rimmed baking sheet and toast until brown, 10 to 15 minutes.
- In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
- Thoroughly toss the toasted nuts in the spiced butter while still warm. Mix with rubber spatula to keep nuts intact while coating them.
- Return nuts to baking sheet lined with parchment paper. Bake until nuts are semidry and the spice mixture slightly caramelizes, about 5 minutes. Remove from oven and let cool.
Nuts can be stored in an airtight container for up to 3 weeks.
Peg's Chex Mix
3 cups EACH: Corn Chex, Rice Chex, Wheat Chex
1 c. mixed nuts
1 c. rye chips, sesame sticks, cheese doodles...whatever.
2 c. pretzels
8 T. butter (1 stick)
2 T. Worcestershire sauce
1 T. soy sauce
2 t. Peg's Salt plus 1 t. for sprinkling in pan
Heat oven to 275 degrees. Mix together crunchy stuff in a large roasting pan. Melt butter in small dish and add seasonings. Pour over cereal mix and toss very well to coat. Sprinkle 1 tsp. over top. Bake 45 minutes, stirring every 15 minutes. Cool and keep in airtight container.