Bourbon Street nut mIx

And on the 11th day before Christmas, my true love gave to me…

New Orleans, Louisiana.

Just kidding (sadly), although it did bring a little piece of New Orleans instead.

AKA Bourbon Street Nut Mix.

If you know me at all, you know that New Orleans is my soulmate in city form. I’m almost embarrassed to admit that the last time I took a trip to Nola was nearly two years ago in early 2019. Of course, Covid took a big toll on the city, and it’s still recovering — and definitely not back to its beloved, beautiful chaos yet. As soon as all is back to the “new normal,” I can guarantee you’ll find me in New Orleans. Until then, I’ll have to bring a little bit of it home to myself.

This combination of a sweet, spicy, and boozy glaze turns into a buttery, Cajun, and addicting nut mix and makes a quick holiday appetizer. All it takes is half an hour, some nuts, a few spices, and a little bourbon.

Bourbon Street Nut Mix

• 2 tbs. bourbon

• 2 tbs. maple syrup

• 1 tbs. brown sugar

• 1 tsp salt

• 1/2 tsp. black pepper

• 1 tsp. smoked paprika

• 1/2-1 tsp. cayenne pepper (depending on spice level wanted - I did 1 tsp.)

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 1 tsp. ground mustard powder

• 1 tsp. dried oregano

• 1 tsp. dried thyme

• 2 tbs. butter, melted

• 1 tbs. olive oil

• 1 cup raw, unsalted pecans*

• 1/2 cup raw, unsalted almonds*

• 1/2 cup raw, unsalted peanuts*

* If you can’t find raw nuts, omit the pre-roasting part, and immediately mix the nuts with the glaze to begin with. If you can’t find unsalted nuts, change the added salt to 1/2 teaspoon instead of 1 teaspoon.

Preheat the oven to 325 degrees Fahrenheit.

Spread the nuts evenly on a sheet pan and roast for 5 minutes. Remove from oven and let cool.

Whisk all of the other ingredients, except for the nuts, together in a bowl until combined. Add in the nuts and toss to coat evenly.

Spread into an even layer on the sheet pan. Bake for 10 minutes, toss, and bake for another 13 minutes. Let cool completely before eating so that they will become crunchy and not chewy.

See you tomorrow for another recipe!