Mixed Spiced Nuts (Wedding Bloggery, Part 1)

As part of Alexis and JP’s wedding I decided it would be romantic and lovely to can various family recipes and give them out as wedding favors. I know, it’s like I have a mini-Martha Stewart inside of me, crying to get out. But I love this stuff.

I don’t know where I first got the idea, but at some point I found these Weck Jars and I think things started spiraling from there. I had images of hand-letterpressed tags and colorful family recipes peeking out from beautifully-made-yet-functional German glass containers. Clearly my imagination was running wild, but this is just what happens when your only sister gets married. I couldn’t be stopped.

Infinite thanks to Natalie Norton for capturing this photograph and so many moments throughout the weekend

This first recipe isn’t a family recipe at all (clearly I wasn’t going to succeed on all fronts), but it was so insanely delicious when I first tried it it had to be included. It is one of those recipes that almost has too many flavors, like Remy’s cheese concoction in Ratatouille, that seem to explode in cosmic awesomeness. You just keep eating more, trying to figure out what exactly is that magical combination of flavors doing somersaults in your mouth. Intrigued? READ ON. I give away all my secrets (that I stole from family friends — thank you Chip and Sara!) below.

Spiced Mixed Nuts
Yield 4 cups

1 lb. (4 cups) mixed unsalted nuts (such as cashews, macadamias, walnuts, pecans or almonds)
½ tsp. ground coriander
½ tsp. ground cumin
2 Tbs. unsalted butter
2 Tbs. dark brown sugar
2 Tbs. chopped fresh rosemary
¼ tsp. cayenne
1 ½ tsp. kosher salt

Position a rack in the center of the oven and heat the oven to 350 degrees F. Scatter the nuts on a rimmed baking sheet and bake, shaking the sheet couple of times during baking, until the nuts are nicely toasted, 10 to 15 minutes.

Meanwhile, set a small heavy skillet over medium-high heat. Sprinkle in the coriander and cumin and toast until aromatic, about 30 seconds. Remove the pan from the heat and add the butter, brown sugar, rosemary, and cayenne. Return the skillet to low heat and stir until the butter melts and the sugar dissolves, 2 to 2 ½ minutes. Keep warm.

Tip the nuts into a large warmed bowl, pour the warm spiced butter over the nuts, and add the salt. Stir until the nuts are well coated. Taste for seasoning and add more salt if necessary. Let the nuts cool completely.

The nuts can be made up to a week in advance. Store in an airtight container.

Stay tuned… more canning and WEDDING CAKES coming soon!