Rosemary-Chipotle Roasted Nuts

At Chez Wittmann, we like folks. We also like cocktails. We really like folks who like cocktails. Here is a little something to serve to your folks who like cocktails.

Rosemary-Chipotle Roasted Nuts
courtesy of Ina Gartner

QUICK NOTE TO START: All nuts in this recipe are unsalted and roasted to begin. Also, feel free to mix up the ratios however you would like – if cashews are your favourite but you are not a real almond fan, govern yourself accordingly.

  • 3 cups walnuts
  • 2 cups pecans
  • 2 cups almonds
  • 2 cups cashews
  • 1/4 neutral oil, canola is a good choice + some for baking sheets
  • 1/3 c. brown sugar, lightly packed
  • 1/4 maple syrup
  • 2 Tbsp fresh orange juice
  • 4 tsp salt (divided)
  • 2 Tbsp chipotle chili powder
  • 2 Tbsp chopped rosemary

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Oatmeal Cookies with Cranberries, Pecans & White Chocolate

If you were to look inside my freezer right now, you would know that my mom has been to visit lately. The evidence is right there on the top shelf…bags of beautiful cookies, all in a row. These particular cookies are so packed with yummy that there is barely enough dough to hold it all together.

Oatmeal Cookies with Cranberries, Pecans & White Chocolate
Adapted from Fine Cooking, Issue 74

Toasted Coconut

  • 3/4 c. un-salted butter, room temperature
  • 1/2 c. sugar
  • 1/2 c. light brown sugar
  • 1 large egg, room temperature
  • 1 Tbsp. light corn syrup
  • 1 tsp. vanilla
  • 1 1/2 c. all-purpose flour (my mom used 1 c. whole wheat and 1/2 c. all-purpose with excellent results)
  • 1/4 c. cake flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. dried cranberries
  • 1/2 c. old-fashioned rolled oats
  • 1/2 c.  pecans pieces, lightly toasted *
  • 1/2 c. coconut, lightly toasted *
  • 4 oz good quality white chocolate, coarsely chopped

* My mom notes that she has tried to omit the toasting of the nuts and coconut…she recommends that you take the time to pop them in the oven, as it really does enhance the overall taste of the cookies.

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