| Serves | Prep Time | Cook Time | Total Time |
| 12 | 5 | 20 | 20 |
‘Tis the season for homemade treats, but they don’t all have to be sugary sweet. This duo of roasted nuts is great for cocktail parties, whether you’re hosting or bringing them as a hostess gift is up to you. The pecans get a refreshing boost from our Blackberry Vinaigrette, and were a hit with my colleague’s 8 year old. Cashews get a sophisticated makeover thanks to our Champagne Vinaigrette and some fresh rosemary, inspired by a recipe from Ina Garten, except our recipe has no sugar or butter.
Blackberry Vinaigrette Roasted Pecans (makes 1 cup)
| 1 cup | Raw, unsalted pecans | |||
| Pinch | Sea salt | |||
| 4 Tbsp |
|
Preheat the oven to 300F. Line a rimmed baking sheet with parchment paper. Add the nuts and salt to a bowl, and stir in the dressing until evenly coated. Spread the pecans on the prepared baking sheet. Bake for 15 minutes, stirring halfway through. May be served warm, or at room temperature. Store cooled pecans in an airtight container, in a cool, dry place for up to 5 days.
Rosemary & Champagne Vinaigrette Roasted Cashews (makes 1 cup)
| 1 cup | Raw, unsalted cashews | |||
| 2-inch sprig of fresh rosemary, needles chopped (discard stems) | ||||
| Pinch | Sea salt | |||
| 4 Tbsp |
|
Preheat the oven to 300F. Line a rimmed baking sheet with parchment paper. Add the nuts, rosemary, and salt to a bowl, and stir in the dressing until evenly coated. Spread the cashews on the prepared baking sheet. Bake for 15 minutes, stirring halfway through. May be served warm, or at room temperature. Store cooled cashews in an airtight container, in a cool, dry place for up to 5 days.