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Roasted Nuts with Pomegranate, Red Pepper, and Sumac

These are ideal for a festive, holiday snacking nut. This is my adaptation of Nik Sharma’s recipe from his book, Season.



1 tablespoon butter
1-½ tablespoons pomegranate molasses
1 teaspoon sea salt
1 tablespoon brown sugar
¼ teaspoon cayenne pepper
¼ teaspoon red pepper flakes
1 teaspoon ground sumac
2 cups raw (unroasted) mixed nuts; cashews, walnuts, pecans, pistachios…. Your choice
Maldon finishing salt to taste

How To Make

Heat oven to 300º.
Place parchment paper or Silpat on a large baking sheet.
Place all ingredients except nuts into a small saucepan over medium heat and melt butter, mixing with a silicone spatula to incorporate the brown sugar until it is no longer grainy, about three minutes.
Place nuts into a medium-sized bowl. Pour butter mixture over nuts and gently toss with a spatula until well coated, about a minute.
Pour coated nuts in a single layer onto a baking sheet lined with parchment.
Bake for 9 minutes then rotate the pan and bake for 9 minutes more.
Sprinkle with additional Maldon finishing salt, turning with a silicone spatula as it cools to prevent clumping. Serve warm or store in an airtight container for up to a week. Note: These burn easily and fast. I have thrown out so many batches because I went over 300º or went over 18 minutes. Watch carefully if you are unsure your oven temperature is accurate.

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