Thursday, March 22, 2012

Savory Nut Mix

This has been a week of celebrating anniversaries. On St. Patrick's day, we got together with family for dinner at a local bar and grill, then all attended the final performance of Les Miserables at the local high school. That was our "house" anniversary celebration. 7 years ago on March 20, 3 great-nieces and 1 great-nephew moved in with us and became "our" kids. 14 years ago on March 21, my wonderful husband and I were married. Since the kids just happened to move in the day before our wedding anniversary, we have started doing something together as a family to celebrate - last year we also went to see the musical at the high school and I think the year before that we went to see Alice in Wonderland together.

Anyway, since Tuesday and Wednesday were the actual dates involved, I tried to have a little something special to nibble on each night. I kept the meals simple since I'm still battling a nasty cold, but I did make savory nuts to munch as an appetizer on Tuesday and a Queso Fundido to have for an appetizer last night (my husband and I were then too full to really eat dinner, but that was ok).

So I thought I'd share the nut mix since it's a family favorite (although in truth I never make it exactly the same way twice).

Savory Nut Mix

3-4 cups nuts, or nuts and seeds
1/4 cup butter
1 tsp cumin seed
1/2 tsp garlic salt
1/2 tsp kosher salt
1/4 tsp fresh cracked pepper
parmesan cheese to taste

Preheat oven to 300 degrees. Spread nuts and seeds in a single layer on a rimmed baking sheet. Melt butter in a small saucepan. Turn off heat and add spices. Pour over nuts and stir well to evenly coat nuts. Bake until nuts are golden brown. Grate parmesan cheese over top of nuts and bake a few minutes more. Allow nuts to cool. Store in an airtight jar - if they last that long!

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