These spiced nuts are my go-to party appetizer, especially for entertaining over the Thanksgiving or Christmas holiday. These nuts are sweet, spicy and salty, with a subtle burst of rosemary – everything a snack should be. They’re quite versatile when it comes to drink pairings, though they taste extra sweet with a dry martini and extra spicy with a your favorite beer.
Rosemary Spiced Nuts
January 1, 2018
: 12
: 10 min
: 35 min
: 45 min
: Easy
These are my go-to party nuts, especially for entertaining over the Thanksgiving or Christmas holiday. These nuts are sweet, spicy and salty, with a subtle burst of rosemary - everything a snack should be. They're quite versatile when it comes to drink pairings, though they taste extra sweet with a dry martini and extra spicy with a your favorite beer.
Ingredients
- 6 cups unsalted mixed nuts, such as almonds, Brazil nuts, cashews, hazelnuts, peanuts, pecans, and pistachios
- 1/3 cup honey
- 1/3 cup light brown sugar
- 3/4 teaspoon cayenne pepper
- 2 teaspoons sea salt
- 4 teaspoons chopped fresh rosemary
Directions
- Step 1 Preheat oven to 325 degrees. Coat a large rimmed baking sheet with cooking spray. Place nuts in a large mixing bowl.
- Step 2 In a small pan over medium-high heat, add honey, brown sugar, cayenne, salt and 3 teaspoons rosemary. Heat until the sugar dissolves and the sauce is syrupy. Pour over the nuts and toss until evenly coated. Transfer to the prepared baking sheet. Bake for 15-20 minutes, turning once, or until nuts are golden brown. Keep an eye on them so they don’t burn! Remove from oven and sprinkle remaining 1 teaspoon rosemary over nuts. Cool.
- Step 3 Break into small clusters. Store in an air-tight container for up to one week. Though they’ll never last that long.
