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."
- 1 cup cashews
- 1 cup whole, unpeeled almonds
- 1⁄4 cup pumpkin seeds
- 1⁄4 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
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.