Maple-Glazed Spicy Herbed Cashews
Posted on 04 November 2013
I apparently love theme months.
November is appetizer month. All appetizers, all the time! Appetizers are pretty much my favorite recipe category (to eat, not make) and there are a ton of upcoming holiday events which require a few nibbles, either in a starring role or as a precursor to the main event.
I prefer to keep appetizers before holiday meals super simple. 1. You don’t want to spoil your guests’ appetites before the big meal even commences! and b. There’s just not enough time to make fancy appetizers while you’re sweating over a large roast, bird, or other stellar main dish.
That’s why I love cocktail nuts. Your guests can nosh on them with, gee, cocktails (or other drinks). They do require some oven time, but can be made ahead. Also, if you don’t eat them by the fistful (which I clearly *never* do), you can make the argument that they’re healthy.
This recipe is unusual in that a small amount of maple syrup is used to adhere the herbs and spices to the nuts. It leaves a pleasantly sweet sticky coating that balances the herbiness of the rosemary and thyme. The mix of peppers adds a mild, but agreeable kick.
What is your favorite simple appetizer?
Last year: Slow Cooker Turkey Pumpkin Chili Mexicana
Adapted from the San Francisco Chronicle