Ginger Sage Roasted Nuts

Roasted nuts just say the Holiday's to me; there is something warming about the aroma while they cook.  Makes the whole house feel comfortable.  I'll put roasted nuts in salads, over desserts and just eat them plain.

Because it's Thanksgiving, I wanted to try roasting the nuts with sage, and then it hit me to add ginger as well.  I think these came out pretty fun. Personally, I might up the ginger for an punchier taste- but add more or less depending on your flavor profile.

Set out a bowl of these for snacking and they'll be gone in minutes.  That's the power of Fat and Happy!

Tip and Techniques: Watch the nuts closely after about 15 minutes; depending on how your oven cooks, it may take more or less time. If you over cook them, you will loose a little of the flavor and they will taste slightly burnt. For reference, mine in the photos should have come out 3 minutes earlier as they are just shy of being overdone.



Ginger Sage Roasted Nuts

2 Tbls fresh grated ginger
1/2 tsp ground ginger
1/4 tsp ground sage
1 Tbls fresh sage (about 10 leaves), chopped and separated into 2 piles
1 Tbls honey
1 Tbls maple syrup
1 Tbls melted butter

2 heaping cups of mixed raw nuts (pecans, almonds, walnuts, cashews)
Salt and pepper

Mix the first 7 ingredients (hold on to one of the sage piles).  Place this in a the microwave for about 20 seconds to warm the syrup.  Add in the nuts, stir to coat well.

Pour onto a parchment lined cookie sheet.  Sprinkle with salt and pepper (use a good chunky salt if you have it).  Place in a 375 degree oven for about 20 minutes. Cool, and break apart if needed, before serving.