Page 333 - A Literary Holiday Cookbook

Spiced Pine Nuts

Makes ½ cup nuts

These savory nuts are a match made in heaven with our Leek and Potato Soup with
Parsnip and Garlic on page 99 and Smashed Pumpkin Soup on page 113, or seal them up
in little mason jars with a bit of ribbon for guests to take home.

INGREDIENTS
½ cup pine nuts 1 teaspoon olive oil *

¼ teaspoon garlic powder
¼ teaspoon ground rosemary

¼ teaspoon onion powder

¼ teaspoon salt

INSTRUCTIONS

1 Preheat oven to 325°F. Add nuts and oil to a bowl and stir until well

combined. Sprinkle in spices and stir.

2 Spread nuts out evenly on a baking sheet and toast 5 to 7 minutes

until lightly browned, stirring nuts and rotating the pan halfway
through. Allow to cool on the pan.

* Make sure to use 1 teaspoon of olive oil, not 1 tablespoon!