This July I am going on two separate week-long trips that are back-to-back. I am super excited! First is a trip to Canada with Paul’s family and the second trip is my annual family vacation in South Carolina. Two very different trips with a tight schedule. I am only back in the Midwest for one day and I am not even coming home to Iowa. I am transferring cars at a rendezvous point in Illinois and going to my parent’s house in Wisconsin to fly out with them for our family vacation. I will need to pack smart, keeping things in mind for both trips; I will barely have time to do laundry and re-pack. What a rough life I lead.
Don’t worry, even though I will be away from my computer, I have been cooking up a storm and preparing yummy recipes to schedule just for you while I am away so that you won’t miss out on the deliciousness. I may not be able to answer emails or be on my social media networks during my time in Canada, but I will do my best to connect with y’all (as my cousins from the South say) while I am in South Carolina, lounging on the beach and catching up on my summer reading. Like I said, it’s a rough life.
Back to packing smart. I haven’t gotten to pack my clothes yet, but I have already prepared some food for my trips. Of course, you know me, I think of food first. I guess that’s why I am a food blogger.
We are flying for both trips, so my food has to be portable, non-perishable, finger food, packed with protein and healthy fats to keep me satisfied. Something that will prevent me from getting hangry, in case I can’t access food when needed.
What fits this bill? Why good old fashioned nuts, of course!
There is a reason why they used to hand you a tiny bag of nuts on a flight. But, I have always found the airline’s tiny bag of peanuts to be a tease. Come on, I always want more than 5 little peanuts! Plus they are plain and boring.
So let’s get exciting by making our own peanuts and fill up a large bag so that we can snack away. These mixed nuts with thyme and rosemary are perfect. They are salty, herb-y, slightly spicy, nutty, crunchy, and filling.
I used a mix of peanuts and pecans, partially because they both contain a lot of protein and because they’re tasty. You can use whatever kind of nuts float your boat for this recipe.
Whether you are traveling by plane, train, or automobile this summer, or you just need a salty snack, you must make these mixed nuts with thyme and rosemary. They are addicting!
- 4 tablespoons Worcestershire sauce
- 2 tablespoons grape seed oil
- 4 teaspoons fresh thyme, minced. Or 2 teaspoons dried thyme, crushed
- 2 teaspoons fresh rosemary, minced, or 1 teaspoon dried rosemary, crushed
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 cups peanuts*
- 2 cups pecans
- Preheat oven to 350 degrees. Prepare a large, rimmed baking sheet by lining it with parchment paper or a silpat.
- In a large bowl whisk together the Worcestershire sauce, grape seed oil, thyme, rosemary, salt, and cayenne pepper.
- Add the nuts and stir the mixture until the nuts are coated with the wet ingredients.
- Transfer to the baking sheet and spread the nuts out evenly. Bake for 15 to 20 minutes, or until the nuts have browned slightly. Make sure to stir the nuts twice during the baking process. Allow them to cool completely before handling.
- Store in an airtight container for up to 3 weeks. Store in the refrigerator to extend shelf life to a month. If you are taking the nuts for travel you can transfer them to a Ziploc baggie.
Adapted from: Better Homes and Gardens