Candied Nuts with Smoked Chile + Rosemary


GraphicSpoonCMYK-01I absolutely adored Violet’s teacher last year. She got married just a week before school started, so at the end of the year a few moms and I were joking around about how if she wanted to get pregnant, she’d better do it in between that year and the year some of our younger siblings would be in her class. Well, I’m so glad she listened to us, because she’s due next month, just in time to be back to school in August when Archer starts her class! Okay, her timing may not have been completely on my behalf, but that’s the beside the point. Some fellow moms and I are excited to host a shower for her this weekend to celebrate her wonderful growing family, and I decided to add a sweet & salty nut mix to the goodies I’m bringing. I’ve been meaning to have an excuse to try out a few different combos I’ve been imagining, and all I can say is the test batch I made is too big, because I can’t keep my hands out of the bowl! Someone come get some! They’re caramelly, crunchy, sweet, salty, and the smoked chile heat lasts long after you’ve taken a bite. The recipe is so simple I almost just posted it as the caption on Instagram, but I didn’t want it to get lost in the sea of other photos, and I certainly don’t want to lose this recipe! It’s a keeper!

I found my smoked, dried chiles whole at the farmers market a while ago (I would’ve paid the guy just to stand there and smell them! I couldn’t wait to bring them home and find uses for them), and coarsely ground them up myself. You can find several different kinds on Amazon if you can’t find them locally. I like a good amount of heat, but the tricky part is finding your own balance of sweet, salty and spicy.  Try my guidelines and tweak them to your tastes. Swap out the nuts for any of your favorites, and if you don’t like rosemary, try sage, or skip the herbs altogether. Click the link under the photos to steal my recipe!

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