Seasoned Nuts Whether dressing up a salad, building a cheese plate or enjoying them on their own, these seasoned nuts always satisfy with the perfect blend of sweet and savory flavors. Silver Oak Recipes: Seasoned Nuts
Seasoned Nuts

Seasoned Nuts

Whether dressing up a salad, building a cheese plate or enjoying them on their own, these seasoned nuts always satisfy with the perfect blend of sweet and savory flavors.

Prep Time:

Directions

Rosemary Almonds

Rosemary and smoked paprika are not a traditional combination, but they blend beautifully, adding a unique smoky-woodsy note to this sweet-and-savory snack.

Makes 2 cups

  • Preheat the oven to 325˚F. Combine all of the ingredients in a bowl and stir to coat the nuts evenly. Spread the nuts on a rimmed sheet pan.
  • Roast the nuts until they are fragrant and golden brown, about 15 minutes. Remove from the oven and let cool to room temperature before serving.
  • The nuts can be stored in an airtight container at room temperature for up to 2 weeks.

Candied Pecans

These crunchy pecans add a sweet-and-spicy contrast to any salad that includes fruit. Almonds or walnuts can be substituted for the pecans, or you can use a combination of all three nuts. You might also want to increase the size of the batch, as these nuts make a great snack, as well.

Makes 1 cup

  • Preheat the oven to 325°F. Line a small rimmed sheet pan with parchment paper.
  • Combine the brown sugar, water, salt, and cayenne pepper in a skillet and bring to a boil over medium-high heat, whisking constantly.
  • Add the pecans and cook, stirring frequently with a wooden spoon, until nearly all of the liquid is evaporated and the pecans are evenly coated. Transfer the pecans to the prepared sheet pan, spreading them in a single layer.
  • Roast the nuts until all of the moisture has evaporated and they are dark brown, about 15 minutes. Remove from the oven and let cool to room temperature before serving.
  • The nuts can be stored in an airtight container at room temperature for up to 2 weeks.

Sage Roasted Walnuts

This recipe is a great bridge ingredient for pairing such foods as salads and cheese with Cabernet Sauvignon. The natural tannins and fat of the walnuts balance the food with the wine, and the sage adds an herbaceous complement.

Makes 2 cups

  • Preheat the oven to 325˚F. Combine all of the ingredients in a bowl and toss to coat the nuts evenly. Spread the nuts in a single layer on a rimmed sheet pan.
  • Roast the nuts until fragrant and golden brown, about 15 minutes. Remove from the oven and let cool to room temperature before serving.
  • The walnuts can be stored in an airtight container at room temperature for up to 2 weeks.

Silver Oak Recipes: Seasoned Nuts

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