Nuts for the Holidays
By St. Supéry winery chef, Ron Barber

Here are three quick and simple recipes to spice up plain nuts. The nuts can be placed in covered containers and stored in the freezer for up to two weeks. These nuts are great to serve at cocktail hour, or to garnish salads.

Sweet and Spicy Peanuts
Serve with St. Supéry Moscato

• 2 cups salted peanuts
• 1 tablespoon light brown sugar
• 1/2 cayenne pepper
• 1/2 teaspoon chili powder
• 1 tablespoon canola oil

Preheat oven to 325 degrees. Combine oil, cayenne pepper and chili powder in a medium bowl. Add the peanuts and stir until they are evenly coated. Spread nuts on a baking sheet and roast for 15 minutes. Allow nuts to cool before serving.

Toasted Pecans with Cumin
Serve with St. Supéry Cabernet Sauvignon or Élu

• 2 cups toasted pecans
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 teaspoon paprika
• 1 tablespoon canola oil

Preheat oven to 350 degrees. Spread pecans on a baking sheet and toast for 12 minutes. Combine the remaining ingredients in a bowl and stir in the toasted pecans. Cool before serving.

Rosemary Glazed Mixed Nuts
Serve with St. Supéry Sauvignon Blanc or Virtú

• 2 cups salted mixed nuts
• 1 tablespoon finely chopped fresh rosemary
• 2 tablespoons unsalted butter
• 1 tablespoon light brown sugar
• 1/4 teaspoon cayenne pepper

Preheat oven to 350 degrees. In a medium saucepan, melt the butter and add the brown sugar, cayenne pepper and rosemary. Cook over low heat for 2 minutes and add the nuts. Continue to cook and stir for a few minutes to glaze the nuts. Allow the nuts to cool before serving.