Welcome to the blog! (PBP Swanky Nuts Recipe)

It’s a new year so let’s start off with blog post number one… a recipe!

Portland Bitters Project Swanky Nuts (or Seeds)

Ingredients:

  • 4 cups raw nuts and seeds (chopped almonds, chopped hazelnuts, chopped Brazil buts, sunflower seeds, pumpkin seeds, etc.)

  • 2 Tbs cold-pressed olive oil

  • 1 Tbs honey

  • 2 Tbs dark brown sugar

  • ¼-1 tsp ground cayenne or red New Mexico chile

  • ¾-1 Tbs kosher salt

  • 2 Tbs finely chopped rosemary, optional and divided

Method:

  • Preheat your oven to 350º and line a rimmed baking sheet with parchment paper.

  • In a small saucepan, warm honey and oil together over medium low heat, stirring occasionally, until they melt into each other.

  • Toss nuts, seeds, sugar, spices, salt and one tablespoon rosemary together in a large bowl.

  • Pour honey mixture over and stir to combine well.

  • Spread evenly on prepared baking sheet (it’s okay if the nuts are a few deep.)

  • Bake 15 minutes, stir, bake another 8-12 minutes depending upon your oven and how toasty you like it.

  • Sprinkle evenly with bitters, stir again.

  • Sprinkle with remaining tablespoon rosemary.

  • Allow to cool for maximum crunch.

  • In the unlikely event of leftovers, store tightly sealed.

Let us know your favorite combinations in the comments!

Cindy CComment