nuts

Market Matters- But People Matter More

21 Feb 2010
spicy nuts with garlic, shallots and rosemary

It's Sunday. This is  my usual day to walk down the hill to the Hollywood Farmers Market to do a Market Matters post. I love the market and rarely miss it.

But today is an exception because we are having a fundraiser for the people of Haiti at my house this afternoon. It's part of StirIt28 a nationwide, multi-city effort by members of the food bloggering community to help bring some relief to Haiti. One hundred percent of the money we raise today will go to Yéle & Share Our Strength.

 Well when I get to thinking about food and community, I get a little misty. I can't help it. That's because food sustains life. The people of Haiti desperately need this sustenence. The stories of what is going on there will tear you apart. Getting food, water, medicine and shelter are the first needs that need to be met. The charities we are benefiting today are ready and able to provide these needs. They just need financial resources. That is where the help you and I can provide is essential. That is the reason I opened my home to this event.

Sippity Sup Continues »
Tags: | 18 Comments

Spicy Nuts with Fried Garlic, Shallots & Rosemary

Spicy Nuts with Fried Garlic, Shallots & Rosemary
By jgreghenry Published February 21, 2010
Prep time: 15
Yield:1 ()

Ingredients:

  • 5 c mixed nuts, such as walnuts, cashews, almonds, pecans, and hazelnuts
  • 1 T extra-virgin olive oil
  • 2 small shallots, thinly sliced crosswise into rings to yield about 1/4 cup
  • 5 clv garlic, peeled and thinly sliced lengthwise
  • 2 T unsalted butter
  • 0.25 c coarsely chopped fresh rosemary
  • 0.5 t crushed red-pepper flakes, or to more taste
  • 1 T firmly packed dark brown sugar
  • 1 T kosher salt

Directions

Heat the oven to 350 degrees F. Place the nuts in a single layer on 2 rimmed baking sheets. Toast until the nuts are golden and fragrant, 8 to 12 minutes, rotating the pans halfway through cooking. Transfer the nuts to a large bowl and set aside. Heat the olive oil in a small skillet over medium heat. Add the shallots and garlic; fry until golden, 3 to 5 minutes. Transfer the shallots and garlic to paper towels. Set aside. Melt the butter and pour it over the nuts. Add the rosemary, red pepper flakes, brown sugar, and salt and stir well to combine. Toss in the crispy garlic and shallots. Serve warm. The nuts may be reheated in a 300 degree F. oven for 10 minutes.

Notes:

makes about 5 cups Source: Adapted from Martha Stewart Hors D'Oeuvres Handbook