My little niece turned 1 last week, and we were so happy to host a little get-together to celebrate her utter cuteness with family and friends. It was a midday celebration, so we served homemade mini frittatas, fresh fruit and berries, cheeses and charcuterie from the Center City DiBruno Bros., breads from our favorite Metropolitan Bakery, and cupcakes from Pamcakes, a local cupcake shop. To go along with the cheeses, we had a few different accoutrements like local honey and fig jam, but the real stand-outs were these spiced rosemary and maple nuts and these marinated olives. These nuts are a little sweet, a little spicy, and they have just a hint of rosemary. They are incredibly easy to make, and they'll make you think twice about buying those mixed cocktail nuts next time you're hosting a few friends.
Spiced Rosemary and Maple Nuts
1 1/2 c. raw walnuts
1 1/2 c. raw cashews
1 T. coconut oil, melted
2 T. maple syrup
3/4 t. salt
3 T. rosemary, finely chopped
1/4 t. smoked paprika
1/4 t. chili flakes
1/4 t. chili powder
Preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper. In a mixing bowl, combine coconut oil, maple syrup, salt, rosemary, smoked paprika, chili flakes, and chili powder. Add the walnuts and cashews and stir to coat nuts evenly with the mixture. Spread out on the baking sheet and bake for 15-18 minutes or until golden, stirring halfway through. Remove from oven and let cool completely. Makes 3 cups.
Here's a look at my very happy niece:
