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SPICE ROASTED
NUTS
6 tablespoons butter
1 large clove garlic, peeled and halved -
1 1/2 teaspoons mace
1/2 teaspoon coarse salt, plus additional as needed
3 cups pecan halves, walnut halves, blanched almonds or combination
Yield: 3 cups
Preheat oven to 300 F.
In large skillet, melt butter with split garlic clove over low heat. Stir in mace and salt, then stir in nuts, tossing them in butter until completely coated.
Spread nuts and any remaining butter on rimmed baking sheet in single layer. Discard garlic. Roast in preheated oven for about 30 minutes, stirring often, until nuts are fragrant and lightly toasted. Taste and toss nuts with a little additional coarse salt if desired.
Cool and store tightly covered in refrigerator for up to 3 days, or in freezer for up to 2 weeks. Bring to room temperature before serving.
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