It is only December 2, and I already feel like a crazy person. Every year, I decide to make all kinds of Martha Stewart-ish holiday treats (cocoa kits, reindeer food bags, gingerbread houses…) and then get testy with everyone in my house because they interrupt my projects when they want something– like dinner. Even though I had about 6 loads of laundry to do, several sets of school papers to grade, and various other weekend chores, I chose to mix up a batch of Buttered Nuts with Rosemary and Orange, print cutesy labels, and bag them using one of the clear gift bags I have in my vast collection.
This morning’s project is super fast and will be going to some of my husband’s co-workers or given as a thank you sirsee to the hosts at the (few) holiday parties we are attending if I run out of cocoa kits.
- 2 cups lightly salted roasted mixed nuts can (an 11.5 oz can)
- 1 T. unsalted butter
- 2 T. sugar
- 1 T. fresh rosemary, chopped
- 1 T. thinly sliced orange zest
- Melt the butter in a large skillet over medium-high heat. Add the nuts, sugar, rosemary, and zest. Cook, tossing, until the sugar is melted and the mixture is fragrant, 2 to 3 minutes. Let cool on a baking sheet.
NOTE: Recipe can be doubled easily. I added an additional 1/2 c. of pecan halves and 1/2 c. of plain almonds and a few extra mixed nuts, then doubled the seasonings and butter.