Nuts and … nuts

There’s an old joke in my book group that dates back to when a friend asked if she could contribute to a baby shower she was co-hosting.  The main hostess told her in all seriousness, “You are in charge of nuts and mints.”  The triviality of the request was so absurd that we still joke about it almost 10 years later.  “Nuts and mints!” has become one of our catchphrases.

Today, instead of nuts and mints, I bring you … just nuts.  Now, I’m the kind of person who thinks that cashews and marcona almonds need no adornment.  They are simply perfect on their own, and if it ain’t broke, I don’t try to fix it.  Well, these recipes (Thyme-Roasted Marcona Almonds from Foolproof; Rosemary Cashews from Barefoot in Paris) changed my mind about that.  They are both just lightly heated in a 350 degree oven, and then seasoned.  They are served at room temperature, so they’re the perfect starter for a holiday party when the oven is occupied with the main event.  They are surprisingly good and deliciously addictive.

 

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