Heta Nötter (Balsamic-Spiced Nuts and Seeds) Recipe | SAVEUR

Heta Nötter (Balsamic-Spiced Nuts and Seeds)

Balsamic-Spiced Nuts and Seeds (Heta Nötter)

This Swedish snack of warm toasted cashews, almonds, and pumpkin and sunflower seeds tossed in a chile-spiked balsamic emulsion is addictive and easy to make. Great eaten out of hand or served on a cheese board alongside sharp Swedish Västerbotten cheese as part of a Midsummer feast.

Felix Odell

This Swedish snack of warm toasted cashews, almonds, and pumpkin and sunflower seeds tossed in a chile-spiked balsamic emulsion is addictive and easy to make. Great eaten out of hand or served on a cheese board alongside sharp Swedish Västerbotten cheese as part of a Midsummer feast, it first appeared in our June/July 2014 issue with Per Styregård's story "A Midsummer's Dream."

Heta Nötter (Balsamic-Spiced Nuts and Seeds)
This Swedish snack of warm toasted cashews, almonds, and pumpkin and sunflower seeds tossed in a chile-spiked balsamic emulsion is addictive and easy to make. Great eaten out of hand or served on a cheese board alongside sharp Swedish Västerbotten cheese as part of a Midsummer feast, it first appeared in our June/July 2014 issue with Per Styregård's story "A Midsummer's Dream."
makes about 2 1/2 cups

Ingredients

1 cup cashews
1 cup whole, unpeeled almonds
14 cup pumpkin seeds
14 cup sunflower seeds
2 tbsp. honey
1 tbsp. balsamic vinegar
1 tsp. minced thyme
1 small Holland chile, seeded and minced
Kosher salt and freshly ground black pepper, to taste
2 tbsp. olive oil

Instructions

Heat oven to 350°. Toss cashews, almonds, and seeds on a rimmed baking sheet; bake, stirring occasionally, until golden and toasted, 8–10 minutes. Whisk honey, vinegar, thyme, chile, salt, and pepper in a bowl. While whisking, slowly drizzle in oil until emulsified; add nuts and seeds and toss to combine. Serve warm or at room temperature. Store in an airtight container up to 1 week.

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