Just in time for a weekend of college football and fall weather, a recipe for a warm, salty, crunchy snack. Tossed with sizzling olive oil, garlic powder and red chili flakes, these herb-flecked mixed nuts are just what your appetizer board is missing.
This was one of the cocktail hour recipes in my Vintage Round Top cooking retreat last spring. We served them on a cheese and charcuterie board during cocktail hour and watched the Kentucky Derby with an Aperol spritz in hand. In hindsight, I probably should have taught everyone how to make mint juleps, but when you’re in charge of the menu you get to pick your favorite cocktail.
During my cooking retreats at The Vintage Round Top, I can’t deny that my favorite part of the day is cocktail hour (and it’s not just about the cocktails!). We’ve all gotten to know each other better by that point in the day, and the conversation flows while the guests pulls up a chair to the kitchen counter. My only challenge is to keep everyone focused on cooking so we make it through the 5-6 recipes in the dinner class. But once the cooking wraps up and everyone takes a seat at the dinner table, it’s all about relaxing, laughing and enjoying the fruits of our labor.
I have a handful of spots left for my October cooking retreat and I’d love to have you there. Come out to Round Top for a day and a half of cooking, laughing and relaxing. I promise you won’t regret the time you took to get away in a beautiful place and prepare delicious, seasonal meals.
Mixed Nuts with Rosemary
Yield 2 cups
- ¼ cup extra virgin olive oil
- ¼ cup fresh rosemary leaves
- 2 cups mixed unsalted nuts
- 1 teaspoon red pepper flakes (or more to taste)
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Kosher salt
- Heat a large skillet over medium-high heat and add the olive oil. Once the olive oil looks wavy in the pan add the rosemary and cook for 30 seconds.
- Add the nuts, red pepper flakes, sugar, garlic powder, onion powder and a pinch of salt. Cook, tossing the nuts, until fragrant, about 3 to 5 minutes.
- Transfer the nuts to a bowl and serve warm.