Holiday Nuts

Photo by Rooey Shmool

Holiday Nuts

The second recipe is a holiday nut recipe that friend and fellow Eatsy chef Michelle Fuerst, originally from Sacramento, made at a fall dinner last year. They're so good that I remember them still. They’re the perfect nut recipe in my mind: rich and buttery, peppery and addictive. Michelle never fails to remind one that, “good hors d’ourves are crucial,” or credit her recipe source, which in this instance was her friend and cookbook author Niloufer King. A diligent cook who hates to cut corners, Michelle’s motto when it comes to appetizers is straightforward — good appetizers prepare diners for proper feasts. Thankfully, these happen to be easy and keep well too (though Michelle likes to serve them warm). Sealed in an airtight jar, a peppery cashew gift will make your nearest and dearest nut happy.

1 pound cashews
1 tablespoon butter
salt
Pinch of cayenne
Copious amounts of coarsely ground black pepper

Roast the nuts at 325 degrees for 7 minutes. Continue to roast, while stirring and checking often until the nuts are golden. Once the nuts are cool enough to handle, but still warm, toss them with the butter and seasonings. Taste and add more pepper until the nuts have a pronounced pepper flavor. Allow the cashews to cool an additional 15 minutes, or until they become crisp again.

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