Gramercy Tavern Mixed Spiced Nuts Recipe

Gramercy Tavern Mixed Spiced Nuts, originally uploaded by A Gluten-Free Guide.My friend Fabrizio recently shared with me an Italian proverb: “Quello che si fa il primo dell’anno si fa tutto l’anno.” Translated: “That which you do at the beginning of the year you will do the rest of the year. ” As 2007 ended, filled with family, friends, cooking and laughter, I can only hope to have even more of these treasures in 2008.

While home in California for the holidays, enjoying every moment with my new nephew, I had the opportunity to try out a few new recipes and revisit some classics. This recipe for spiced nuts was given to me during one of my delicious gluten-free dining experiences at Gramercy Tavern. The spice mix is quite large but as the bulk is sugar and salt, it’s not prohibitively expensive even if you only make the nuts two or three times.

Spice Mix
1/4 cup salt
1 1/2 cup sugar
2 teaspoons cinnamon
2 Tablespoons cumin
1 teaspoon cloves
1/2 cup cayenne
1/4 teaspoon nutmeg Mix all ingredients and store in an airtight container for up to six months. Gluten-Free Spiced Bar Nuts Recipe
1 Tablespoon sugar
1 Tablespoon water
2 Tablespoons corn syrup
1 1/2 cups raw unsalted cashews
1 1/2 cups raw unsalted pecans
1 1/2 cups raw unsalted walnuts
1 Tablespoon spice mix Preheat oven to 325 degrees. Heat sugar and water together in a small saucepan to form a simple syrup. In a mixing bowl, toss nuts with simple syrup and corn syrup to coat. Add spice mix and continue to stir. Spread nut mixture evenly on a baking sheet lined with parchment paper. Toast for 15 minutes, turning pan every five minutes. Cool completely and store in an airtight container for up to 30 days. I now plan on experimenting with different combination of nuts and seeds. Almonds instead of cashews? Or maybe an Allergic Girl friendly version with peanuts and sunflower seeds?

Happy New Year! I appreciate every comment and email. Thank you for an incredible 2007. I wish you love, health and deliciousness in 2008.

 

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