December 2010 - The Bulletin Magazine

At this time of year, a recipe like this can come in very
handy, the combination of maple syrup, fresh
rosemary, and chili powder creating an addictive
snack that is simple and delicious. Package them in
little gift bags and they can be used as much
appreciated hostess gifts. You can also keep a jar on
hand and you will never have to worry about what to
serve when company drops by unexpectedly. Don’t
forget to stock your “happy hour” cupboard, too.
Happy Holidays!
Nuts for happy hour(s)
(used with permission from The Harrow Fair
Cookbook by Moira Sanders and Lori Elstone)
Makes 4 cups (1 L).
IN THE KITCHEN
with Moira Sanders
4 cups (1 L) raw, unsalted mixed nuts (pecans,
almonds, peanuts, and cashews)
¼ cup (60 mL) pure maple syrup
2 tsp (10 mL) chopped fresh rosemary
1 tsp (5 mL) chili powder
1 tsp (5 mL) fine sea salt
Preheat the oven to 375°f (190°c). Line a large baking
sheet with parchment paper.
Moira Sanders has made a career of food
which gives her inspiration for her recipe blog
www.moirasanders.com and for cooking for
her busy family. Moira and her sister, Lori
Elstone, have written “The Harrow Fair
Cookbook”, which is now available and is
published by Whitecap Books.
Moira can be reached at
moira@theharrowfaircookbook.com.
Spread the nuts out on the baking sheet and toast for 8
to 10 minutes, stirring once, until they are darker in
colour and their nutty fragrance is released. Setting a
timer will help make sure you don’t burn the nuts.
Mix together the toasted nuts, maple syrup, rosemary,
and chili powder in a large bowl.
Spread the nut mixture out on the baking sheet and
bake for 15 minutes or until the syrup begins to
bubble.
Sprinkle with the salt. Leave the nuts on the tray to
cool to room temperature.
These nuts will keep for up to 2 weeks in an airtight
container at room temperature.
20 The Bulletin | DECEMBER 2010 www.TheBulletinMagazine.com