Homemade Garlic Rosemary Bar Mix
We're back in Philly after a weeklong break in a very unseasonably green Rochester. We all couldn't help but comment that Christmas without snow, in a typically very snowy city was a little bit sad. Nevertheless we had an incredible holiday at home, and I am not entirely, or at all ready to leave vacation mode just yet. Which is a good thing since New Years Eve is upon us and I get one more excuse to eat and drink a little more than I probably should.
Robert is a bit of a bar mix connoisseur. I can't even type that with a straight face, but it's true. He has a lot of opinions about the stuff. I think that comes with his travel schedule, sitting on airplanes and airport bars where it's readily available. Generally, the standard bar mix is a pretty delicious thing. I know I get extra excited when you order a drink and there's a little bowl of the nut and sesame sticks to munch on. It was only a matter of time before he thought we should make our own party/pub/bar whatever you'd like to call it mix, and here you have it. It is a bit of a game changer if you have the extra time to prep it for a party, and roasting all the bits yourself and adding fresh rosemary adds a nice kick of flavor.
Homemade Bar Mix
makes approximately 4 lbs
1 lb cashews, raw un-roasted
1 lb peanuts, shelled un-roasted
1/4 lb almonds, un-roasted
6 oz pumpkin seeds
6 oz sesame sticks
6 oz Quicos (spanish corn nuts)
1/2 lb small pretzels
6 oz mini-toasts
4 tbs vegetable oil, divided
2 tbs chopped rosemary
1 tbs garlic powder
4 tbs salt
2 tbs black pepper
Preheat oven to 350°. In a large bowl combine cashews, peanuts, almonds and pumpkin seeds with 3 tbs vegetable oil, 2 tbs salt and 1 tbs black pepper. Toss to combine and spread across two baking sheets. Roast nuts, checking for doneness every 5 minutes until nuts are roasted - approximately 15 to 20 minutes. Remove and set aside to cool.
In a separate, smaller bowl combine pretzels and mini toasts with remaining 1 tbs olive oil, 1 tbs black pepper and garlic powder. Toss to combine and toast on a baking sheet for 5 minutes. Remove and set aside to cool.
Once nuts and pretzels have cooled, combine in a large bowl with Quicos and sesame sticks. Add rosemary and mix to combine.