Maple Roasted Nuts: Gifts from Home

This has been a week filled with sadness and tears, and I am finding that time in my kitchen has been soothing and a bit therapeutic. To focus on creating something with my hands is restorative and quiets my mind. Cooking and baking also allows me to share with others, to nurture and express care in a tangible way. We could all use a little extra tenderness right now.

Cookies are, of course, delectable to give and receive. Sometimes, though, a not-so-sweet option helps to balance out the indulgent baked treats. Nuts are my go-to savory snack. A handful of roasted almonds will often get me through the afternoon until dinner. Adding some spice and glaze makes them even more appealing (and harder to stop at a handful). While preparing for the Thanksgiving holiday, I began tossing some ideas for nuts around and have arrived at a recipe I really like.

I began with maple syrup (oh, how I love maple syrup, it is so comforting). I mixed some syrup with ground ginger, cayenne pepper, freshly ground black pepper and flaky sea salt.  I chose a mix of almonds, peanuts, pecans and walnuts but you can use any variety of nuts you prefer. I poured the nuts into the syrup, stirred to coat them well and spread them on a baking sheet to roast in the oven. The house filled with the warm, heavenly scents of toasty nuts, maple and ginger. The nuts emerged from the oven a glossy, rich brown and, after cooling a bit, were soon being nibbled on - crunchy, with a spicy kick and a hint of sweetness.

Fill a jar or little bag with some nuts and tie a ribbon around it. They are a lovely “I’m thinking of you” to share with someone as a thoughtful gesture or holiday gift. Small acts of kindness bring us together.

Maple Roasted Nuts
Makes 5 cups

5 cups of raw nuts (I used 1 cup pecans, 1 cup peanuts, 1 cup walnuts and 2 cups almonds)
1/3 cup maple syrup
1 1/2 teaspoons flaky sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Combine the nuts in a large mixing bowl. In a glass measuring cup, stir together the maple syrup and remaining ingredients. Pour it over the nuts. Using a couple of spoons (or your hands) gently toss the nuts to coat them evenly. Pour the nuts out onto the prepared baking sheet (scrape the bowl to get all the sticky deliciousness) and spread in a single layer.

Bake for 15 minutes, stir the nuts on the baking sheet around a bit, and bake for another 10 minutes. The nuts should be a deep golden brown and caramelized. Remove from the oven and let cool. Store the nuts in an airtight container at room temperature.

Sweet Potato Parfaits

It’s November! Which means I am thinking about Thanksgiving. I love to host, and this year we have lots of family coming to town. I can’t wait!

Thanksgiving dinner is incredibly comforting to me. The familiar dishes that I make and eat during this time of year evoke special memories of childhood holiday dinners and now my own family feasts  ... cranberry bread, corn pudding, trays of black olives and gherkins, turkey and, of course, pumpkin pie – I can never get enough pie! In addition to our traditional menu, I like to add a little something new each year, such as a creative twist on cranberry sauce or stuffing.

This year, I have in mind a riff on the sweet potatoes of my youth – a parfait if you will. Sweet potatoes are loaded with healthy nutrients and extremely tasty, so we eat them year-round. When Thanksgiving arrives, though, nothing beats indulging in sweet potatoes with soft, melting marshmallows and a golden, toasty top ... just the way I had growing up. Brown sugar intensified the creamy sweetness of the potatoes and crunchy pecans added texture and nutty flavor.

With these ingredients in mind, I created individual parfaits. Maple syrup sweetened sweet potatoes are layered with cinnamon spiced pecans and then topped with gooey, toasty marshmallows. Making these in small jars or ramekins is quite festive and pretty and feels extra special. You could easily make this in one large baking dish, though. An added bonus is you can make these ahead of time (handy to have the jar lids to use as covers), and then top with the marshmallows at the last minute and pop under the broiler.

Your spoon will shatter the crunchy marshmallow top and slip into a sweet little pot of fall flavors ... pure nostalgia.

Sweet Potato Parfaits
Makes 5 individual servings

2 large sweet potatoes (roughly 2 pounds total), roasted until soft
3 tablespoons pure maple syrup, preferably Grade B
1 1/2 teaspoons kosher salt, divided
8 ounces raw pecans, toasted for a few minutes in the oven and cooled
1 teaspoon cinnamon
2 teaspoons unsalted butter, room temperature
10 large marshmallows

Have five small jars or ramekins ready to fill. Scoop the sweet potato flesh out into a medium sized bowl. Mash until soft. Add the maple syrup and one teaspoon of kosher salt. Stir until well mixed and set aside.

Combine the cooled pecans, cinnamon, butter and 1/2 teaspoon kosher salt in the bowl of a food processor. Pulse until the nuts are finely ground and ingredients combined.

In each little dish, spoon in two generous tablespoons of the nut mixture and lightly press down to smooth. Add two to three tablespoons of sweet potatoes and smooth to layer. Repeat the process (you should have two layers of each). At this point, you can set aside to finish later in the day or cover and chill for serving the next day.

When ready to serve, preheat oven to 350 degrees. Place jars on a baking sheet and top each serving with two marshmallows. Bake for about 8-10 minutes, until the marshmallows start melting and the sweet potatoes are warm. Flip on the broiler and watch closely until the marshmallow tops are golden brown and crisp. Remove and serve (jars will be hot, so place on small plates or saucers).