I look forward to Christmas every year. It feels so magical and somehow, everyone is in a good mood! I love the Christmas lights, the sounds and the music. I tend to like the older Christmas songs, the more traditional ones from the 80s or earlier. Bing Crosby, Dean Martin, A Very Special Christmas albums or any of the Classics. I was so surprised with Eric Clapton’s first (and only, so far) Christmas album. It is starting to move up the ladder of albums I want to listen to during this season. I also really loved the red and green vinyl, it was a nice touch.
I paired it with mesquite spiced walnuts because they aren’t quite as traditional either, but extra delicious! Let me know if you listen to the album or make the walnuts.
Crunchy Mesquite Spiced Walnuts
Inspired by Epicurious
- 1 pound raw walnuts
- 2 tablespoons mesquite meal
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground clove
- 1/2 teaspoon sea salt
- 1/2 cup agave nectar
- Preheat the oven to 350˚F.
- Place the walnuts into a large bowl then toss with the mesquite meal, vanilla extract, cinnamon, allspice, clove, salt, and agave nectar, until they are evenly coated.
- Spread the nuts in a parchment-lined baking dish and slowly roast the walnuts for about 25 minutes. Keep checking on them every 10 minutes so they do not burn. The walnuts are ready when they are golden brown and crisp. Remove them from the oven and allow them to cool to room temperature.
- Store them in an airtight container for up to one month.