David Lebovitz’s Spiced Glazed Nuts and Pretzel Mix

28 Dec

This recipe comes from David Lebovitz, a pastry-chef/food-writer/blogger who lives in Paris. He recommended this recipe for the festive season and I thought it sounded perfect for Christmas Day nibbles. It can easily be made in advance (once less thing to worry about) and with a sweet, yet salty flavour, it should keep everyone happy. My guests certainly loved it so I will be keeping this recipe around for future entertaining.

David is a fantastically funny writer. I highly recommend reading his book “The sweet life in Paris”. Very funny and especially entertaining for those who love food.

David Lebovitz’s Spiced Glazed Nuts and Pretzel Mix – Makes about 4 cups

2 cups (200 grams) mixed raw nuts (untoasted); any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts
1 tablespoon (15 grams) unsalted butter, melted
3 tablespoons (45 grams) dark brown sugar
½ teaspoon ground cinnamon
¾ teaspoon cayenne pepper (or another red pepper)
1 ½ tablespoons maple syrup
1 teaspoon flaky sea salt or kosher salt
2 cups (100 grams) small pretzel twists

Method:
Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.

Add the warm nuts, stirring until coated. Then mix in the salt and pretzels, and stir until the nuts and pretzels are completely coated. Note: the salt is added after the nuts are stirred so that it doesn’t dissolve. Be sure to use coarse salt which gives more texture than regular salt.

Spread the mixture back on the baking sheet and return to the oven for 12 to 18 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool. Once cool, this mixture can be stored in an airtight container for up to a week.

The recipe, along with other great entertaining ideas, can be found here.

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