Recipe courtesy of Elizabeth Goel
and
Suyai Steinhauer
Recipe courtesy of Elizabeth Goel
and
Suyai Steinhauer
Show:
Food Network Challenge
Episode:
Challenge: Big Bash Caterers
Nutcracker Cones
Getting reviews...
- Level: Intermediate
- Total: 50 min
- Prep: 35 min
- Cook: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 374
- Total Fat
- 33 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 12 mg
- Sodium
- 172 mg
- Level: Intermediate
- Total: 50 min
- Prep: 35 min
- Cook: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 374
- Total Fat
- 33 g
- Saturated Fat
- 7 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 12 mg
- Sodium
- 172 mg
Ingredients
Directions
- Toast nuts on sheet pan for 10 minutes in a preheated 350 degrees F oven.
- Melt butter with cayenne, sugar and rosemary. Put toasted nuts in large saute pan, add butter mixture, lemon zest, salt and stir over medium heat until thoroughly mixed and butter cooks away. Adjust seasoning, as needed. Serve in paper cones with fresh rosemary garnish.
