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!