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Almond and Hickory Cocktail Mix
Appetizers at a dinner party should be small, salty, briny or fresh bites. We say steer clear of charcuterie boards and go for a little something to pair with your before-drink. This salty and addictive cocktail mix is packed with sweet and savoury things like almonds, hickory sticks, and dried cranberries drizzled with butter and honey and seasoned to perfection.
YIELDS
6
TO
8
Ingredients
- 1 tablespoon butter
- 1 tablespoon honey
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups blanched almonds
- 3 teaspoons sesame seeds
- 2 teaspoons roughly chopped, fresh rosemary
- 1 1/2 cup hickory sticks
- 1/2 cup dried cranberries
Directions
- Preheat the oven to 350°F and line a baking sheet with parchment paper
- Add the butter and honey to a small pot and place over medium-low heat. Cook, stirring continuously, until the butter is melted. Remove from the heat. Stir in the onion and garlic powder, salt and cayenne pepper. Add the almonds and stir well so the honey-butter mixture coats the almonds.
- Tip the coated almonds out onto the prepared baking sheet. Sprinkle the sesame seeds and one teaspoon of the rosemary over the almonds evenly. Spread the almonds out into one even layer.
- Bake in the oven for 10 to 12 minutes, stirring every four minutes until most of the almonds are golden brown.
- Remove the almonds from the oven and scatter the remaining teaspoon of rosemary.
- Pour them into a mixing bowl. Stir in the hickory sticks and the cranberries. Allow to cool completely. Store in a sealed container for up to one week. Enjoy!
TIP: These get better after sitting for a day or two.
