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Tuesday, December 11, 2007

Toasted Cecchi, Almonds and Pistachios

I was looking for a different type of nut mix to serve at our house on Saturday and found this one at Since it was a Giada DeLaurentiss recipe, I figured I couldn't go wrong. The flavor was good, but the texture was a little strange. The garbanzo beans, although toasted, stay soft. Plus, if you serve it warm, the nuts are stale tasting. The mix is much better served at room temperature. This would be an excellent mix if you left out the garbanzos and added some other nut.

Toasted Cecchi, Almonds and Pistachios

1 (15 oz) can garbanzo beans, drained and rinsed
1 Tbsp. olive oil, + 3 Tbsp.
1 cup shelled pistachios
1 cup raw almonds
1 Tbsp. sugar
1 Tbsp. fresh rosemary leaves, chopped
1 Tbsp. fresh thyme leaves, chopped
1 tsp. coarse sea salt
1/2 tsp. cayenne
Preheat oven to 400 degrees

Place the garbanzo beans on a foil-lined baking sheet. Toss with 1 tablespoon of olive oil and spread the beans in a single layer. Place in oven and bake until golden, about 30 minutes.
Remove the beans. Add remaining ingredients and carefully stir to coat beans and nuts. Spread mixture into single layer. Bake for 10 more minutes. Let cool and serve.

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