Enjoyed what was likely the last winter ski trip for the season. You just are never sure what you are going to get in New England each year. 70 degrees one week, 25 degrees 3 days later!
We ended up spending the weekend at Stratton and got some good runs in despite it being 70 degrees earlier that week. Just cold enough but comfortable and low winds! Friday night brought unexpected snow squalls and we almost did not make it to dinner fighting sliding cars on a long stretch of road that froze quickly once hitting the pavement. Thankful to say we made it to dinner and home in one piece!
We enjoyed something we have not ever tried before and was quite simple. Roasted nuts. We spent our dinner at The Copper Grouse which is located inside the Taconic Hotel in Manchester, VT. The hotel is amazing so I was not surprised this restaurant was also fantastic.
We wanted something to start with our cocktails and the Rosemary and Maple nuts sounded fun. They came out warm on a small cast iron plate. Sweet, salty and aromatic. They quickly were gone! What a nice accompaniment to our drinks before dinner. I thought they could not be that hard to replicate. So.. here is my copy cat recipe. I was pleasantly surprised how easy this was.
Rosemary & Maple Roasted Nuts
- 2 cups assorted nuts. (I used an assorted nut package from Trader Joe’s.)
- 2 Tbsp maple syrup
- 1 Tbsp brown sugar
- 2 Tbsp finely chopped rosemary
- 1/2 tsp cayenne pepper ( You can also substitute for cinnamon for cayenne for a sweeter version)
- 1 Tbsp olive oil
- 1 tsp coarse salt
Preheat oven 350 degrees. Mix together all ingredients except the nuts and whisk together. Let it sit. Roast nuts on parchment lined baking sheet for 10 minutes once oven is preheated. Once complete, take nuts out and pour mixture over nuts and coat well using spatula. Roast for 10 more minutes. Take tray out of the oven and let nuts cool until hard. Enjoy!