seasonal RECIPES for those who love to EAT
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1. Preheat the oven to 325°F; set rack in center position.
2. Remove any bits of shell from the nuts; if the filberts still have their dark brown papers, remove those as well. Cut the chestnuts in half.
3. In a microwave safe bowl, melt the butter. Stir in the Old Bay, cayenne pepper, vinegar and black pepper.
4. Combine filberts, almonds, and cashews in a medium mixing bowl. Add about 3/4 of the butter mixture and toss to coat evenly.
5. Spread in a single layer on a cookie sheet and roast in the oven for 20 minutes, stirring occasionally.
6. Toss the chestnuts in the remaining butter mixture. After 20 minutes, add the chestnuts to the other nuts on the cookie sheet.
7. Roast for another 10 to 15 minutes, stirring occasionally. If butter mixture is well dried, remove from the oven and let cool. (If nuts still appear damp, continue roasting, but check about every 5 minutes to avoid burning.)
8. Transfer to a serving dish and enjoy. These will also keep in an airtight container for up to one week.
1 c. Roasted chestnuts
1 c. Raw filberts (hazelnuts)
1 c. Raw almonds
1 c. Raw cashews
3 tbsp. Unsalted butter
2 tbsp. Old Bay seasoning
1 tsp. Cayenne pepper
1 tbsp. Cider vinegar
1 tsp. Freshly ground black pepper
Prep. Time: 5 minutes
Cook Time: 30 to 45 minutes
Nat King Cole sang about chestnuts roasting on an open fire – while most folks aren’t prepared to attempt that feat, you can have your own home-roasted snack with this quick and easy recipe. Dial up or down the spice as much as you like by adjusting the amount of cayenne or switching to your favorite ground pepper. (Red chili flakes give these a great kick too!) They’re perfect to set out for nibbling at your next holiday gathering or to bring with you to a potluck or office party.