Warm Nuts and Fruit

Here I convert good old raisins and peanuts (GORP) into a more sophisticated snack, or even an appetizer, by toasting the nuts in the oven and tossing them—still hot—with dried fruit. My favorite combinations lean on almonds, cashews, and pistachios with a sprinkling of whatever else is on hand, including peanuts, coconut, sunflower seeds, or pumpkin seeds. For fruit, think of raisins, banana chips, dates, dried cranberries, apricots—you name it. (Or skip the fruit entirely and use twice as many nuts.)

You may want to double or even triple this recipe: it goes fast and keeps well. And you can always speed things up by putting the oiled nuts in a bowl and zapping them in the microwave for several minutes, stirring every minute or 2 before adding the fruit and seasonings.

2 cups (about 1 pound) mixed unsalted shelled nuts

2 tablespoons olive, peanut, or nut oil

1 cup mixed dried fruit

Salt to taste

1 Heat the oven to 450°F. Put the nuts on a baking sheet, drizzle with oil, and toss well until evenly coated. Roast, shaking the pan occasionally, until lightly browned, about 10 minutes.

2 Put the warm nuts in a bowl with the dried fruit, sprinkle with salt, and toss. Cool briefly and serve.

Herbed or Spiced Warm Nuts and Fruit: When you toss the fruits and nuts together, add any of the following along with the salt: 1 tablespoon minced fresh rosemary, 1 teaspoon ground cumin, a pinch of cayenne pepper, ½ teaspoon ground cardamom or cinnamon, or ¼ teaspoon ground nutmeg or cloves.

Salty-Sweet Warm Nuts and Fruit: Add 1 tablespoon coarse sea salt and 1 tablespoon brown sugar to the butter.

Chili Nuts: Omit the fruit and double the quantity of nuts; toss the toasted nuts in a bowl with the salt and 2 teaspoons chili powder.