ROUSES_JanFeb2019_Magazine

FROM SOUP TO NUTS A few simple ingredients, and a few minutes in the oven, can transform even the lowly peanut into a delicious snack. The entire cooking process — from soup to nuts, or beginning to end — only takes about 15 minutes.

Mixed Nuts with Shallots Yields 2 cups WHAT YOU WILL NEED 2 tablespoons vegetable oil 2 ¼ cups (18 ounces) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole, unpeeled almonds 4 small shallots , thinly sliced crosswise into rings to yield about 1/2 cup 2 ½ tablespoons coarsely chopped fresh rosemary leaves 1 teaspoon cayenne pepper 1 tablespoon dark brown sugar 2 teaspoons kosher salt 2 tablespoons unsalted butter, melted HOW TO PREP Preheat the oven to 350 degrees. Toss all of the nuts and the shallots in a large bowl to combine, and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes. In a large bowl, combine the rose- mary, cayenne, sugar, salt and melted butter. Add the toasted nut and shal- lot mixture, and toss in the spiced butter. Serve warm. FOR MORE NUT RECIPES, VISIT WWW.ROUSES.COM

photo by ROMNEY CARUSO