We had our Mad Men party last week and we had mixed nuts made with brown butter and thyme for one of the appetizers. I wanted to make something for Christmas snacking so I thought I would do chex mix but add the mixture I added for the nuts and combine them both. So I dried peanuts and pecans on a cookie sheet for about 10 minutes in the oven heated to 350 degrees. I let them cool and I put rice chex and pretzel knots on a cookie sheet in the oven separately for 15 minutes. Now I can start the sauce. Here we go:
2 sticks of butter
1TBSP worchester sauce
1/2 tsp cajun seasoning
6 TBSP brown sugar
3 tsp coarse salt (I used regular salt)
2 tsp black pepper
1 tsp cayenne pepper
1 tsp tabasco sauce
6 sprigs fresh thyme, leaves only ( you can probably get away with the bottle stuff)
melt the butter in a pan and add all the other seasonings on low
get a big enough bowl to put the nuts and chex in and pour sauce all over and make sure your hands are clean and mix it thoroughly. Pour it out on the cookie sheets spread evenly and put it back in the oven for about 15-20 minutes. Take out and let cool.
This can be stored in an airtight container for up to 1 week. I put them in freezer bags and stuck in the freezer because cooled nuts tastes better.
Thanks in part to Martha Stewart and Chex for helping me with putting more nuts in my mouth.
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