I don’t know what it is about December, but even the most reclusive of curmudgeons end up throwing a party. As it is, I’ve got something going on the Friday, Saturday, and Sunday of every weekend leading up to Christmas. I know, boo effing hoo. J and I have sensibly decided to sit December out for entertaining and let those with saner heads than we host events. However, I am not so out of the holiday party loop that I can’t bring the perfect cocktail party snack to a gathering – my version of the Union Square mixed nuts. This is the perfect party food. It allows guests to just nibble and converse. No balancing of plates and no utensils involved. I love the aromatic spiciness of it. This mixed nuts recipe has been around the block. Both Ina Garten and Nigella Lawson have their versions. I based mine on Nigella’s, but went crazy with different flavors. The core of the mixed nuts is the brown sugar and rosemary. On that, you cannot compromise.
So get about six cups of a variety of nuts. I usually do a mixture of cashews, almonds, and Brazil nuts. And to save money, buy them in bulk. Both Whole Foods and Yes Natural Market have bulk nuts (oooh dirty). Roast the nuts at 350 degrees for about ten minutes until they are slightly browned around the edges. In a bowl combine 1 tablespoon brown sugar, 1 teaspoon of salt, 1 tablespoon finely chopped rosemary, a pinch of cayenne pepper (to taste) and two pinches of paprika. Mush it together with your fingers so that everything is well distributed. In a large wok under low heat, melt a tablespoon of butter and a teaspoon of sesame oil. Add the brown sugar mixture and stir until the brown sugar and butter are combined. Add the roasted nuts and toss as if you are tossing a salad. Make sure that every nut is slick with the buttery sweetness of the brown sugar and butter. As a final touch, add a tablespoon of maple syrup and toss some more. When everything has been coated with the butter-maple syrup-brown sugar turn off heat and pour into bowls for serving.