Donut Army

I brought these to Thanksgiving dinner, where they were overshadowed by another batch of roasted nuts I had brought (see Garam Masala Spiced Nuts ). So I had about 1 1/2 pounds of Rosemary Roasted Pecans to enjoy at my leisure, post-holiday. And, I must say, the simplicity of these nuts have really grown on me. Next time, I might increase the amount of cayenne, salt, and honey - just to make them pop a bit more. But as they are, the flavoring is nice and subtle. And, undoubtedly, better for you than increasing any salt and sugar on them! Rosemary Roasted Pecans The Basic Gourmet Entertains 2 lb pecans, whole 1/2 stick unsalted butter (2 oz) 1/4 tsp cayenne 1 T honoey 1/2 c rosemary, chopped 2 tsp salt Preheat oven to 325. Divide pecans between 2 rimmed baking sheets. In a 1-quart saucepan over low heat, melt butter with cayenne, honey, and rosemary. Allow rosemary to begin to sizzle, then immediately pour over pecans. Sprinkle pecans with salt and toss with a

These are so delicious. And addictive. I have a feeling I know what my neighbors are getting for Christmas gifts this year..... Seasoned with just garam masala, they acquire a nice complexity of flavor, bit with the smallest amount of work in the kitchen. Garam Masala Spiced Nuts NPR: Kitchen Window 1 egg white 3 T sugar 1 1/2 tsp garam masala 1 c cashew, roasted, salted 1 c peanuts, roasted, salted 1 c pecan halves, toasted Preheat oven to 300 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Whisk together the egg white and 1 teaspoon water until a sturdy froth forms. Stir in the sugar, garam masala and nuts. Mix everything together to coat the nuts well. Spread the nuts on the baking sheet. Transfer to the oven and bake until crispy and golden, stirring occasionally, about 30 minutes. Remove from the oven, let cool completely, and break apart into pieces to serve.

Sometimes, it is necessary to bribe your way into the good graces of people. Such is the way when meeting new clients, perhaps. Or, bringing a dish to a neighborhood cookout, etc. When this is the case, I often turn to this recipe.  The result is a gooey, rich mess of cakey brownie, topped with gooey chocolate, crunchy walnuts, and puffy marshmallows. People generally like you after that. Rocky Road Brownies Gourmet magazine, December 1996 6 T unsalted butter, cut into pieces 2 oz unsweetened baking chocolate, chopped 4 oz bittersweet chocolate, chopped 1 c sugar 2 eggs 3/4 c flour 1/2 tsp salt 1 c walnuts, chopped coarsely 1 c miniature marshmallows Preheat oven to 350. Butter and flour a 9" square baking pan, knocking out excess flour. In a heavy 1 1/2-quart saucepan, melt butter, unsweetened chocolate, and half of bittersweet chocolate until smooth. Remove pan from heat. Cool mixture 10 minutes, then stir in sugar. Add eggs, 1 at a time, beating well with