Last day of school!!! Even though I’m no longer in a school and even though I’m going to be working most of the summer, I am the most excited! The last day of school calls for lots of frozen drinks, plenty of fun, and good times with friends. It’s the start of a new season of travel, beaches, and a more relaxed life.
Summer vacation is one reason I have a hard time walking away from the education field. Please believe me when I say summer vacation is not worth a career in education, but it is am major perk! Ten months is not always worth two months of leisure. I’m a person of seasonality and restarts, summer vacation provides both! It’s almost like each year has two New Year’s Days – January 1st and the first day of school. Yes I’m weird, but please remember, I’ve been in school in some capacity for the past 26 years!
Of all the baking, cooking, and entertaining I do, I have never made spiced nuts before. When I was living on Butler St. that was always Andrea’s thing. They are SO good and SO easy! Once you start eating, it’s hard to stop.
These nuts are simply spiced with pantry spices and whatever nuts I had on hand. It’s kind of a pain to shell all the pistachios, but they are my favorite nuts! Spiced mixed nuts were a perfect accompaniment to crisp glasses of white wine. They are flavorful and salty without being overwhelming. Plus, they are a snap to make the day before. I know there will be more variations of spiced mixed nuts in my future!
Spiced Mixed Nuts
Adapted from Tory Burch Blog
Serves 4-5 people
12 ounces raw nuts (I used 3 ounces pistachios, 4 ounces cashews, 5 ounces almonds)
2 tablespoons unsalted butter
1 tablespoon honey
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon liquid smoke
1/2 teaspoon Kosher salt
generous sprinkling of sea salt
- Preheat the oven to 350 ˚F and line a cookie sheet with parchment paper.
- Toast the nuts for 8-10 minutes or until they just begin to brown.
- Meanwhile, melt the butter and honey together. Once melted, stir in the chili powder, smoked paprika, pepper, cumin, liquid smoke, and Kosher salt.
- Toss the toasted nuts into the butter mixture so that all the nuts are well coated. Spread the nuts back on the parchment paper and bake for another 8-10 minutes.
- Every few minutes take the nuts out of the oven to stir and check for browning. The nuts should just begin to brown and dry.
- Let the nuts cool completely before storing.