Recipe courtesy of Elizabeth Goel
and
Suyai Steinhauer
Nutcracker Cones
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 374
- Total Fat
- 33
- Saturated Fat
- 7
- Carbohydrates
- 16
- Dietary Fiber
- 5
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 12
- Sodium
- 172
- Total: 50 min
- Prep: 35 min
- Cook: 15 min
Ingredients
4 cups mixed, raw unsalted nuts
4 tablespoon unsalted butter
1 teaspoon cayenne pepper
Brown sugar, to taste
1/4 cup fresh rosemary, leaves, plus more for garnish
2 lemons, zested
Maldon sea salt or fleur de sel
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.