Sweet and Spicy Rosemary Nuts

rosemary spiced nuts
I’m b-aa-ck! After a six-month absence while building a new house, I am anxious to jot down all the new dishes I’ve been creating in my gorgeous new kitchen.

These nuts will satisfy any craving for snack food you might have. They are salty, sweet and spicy. Don’t just think of them as a Christmas time snack. I’m imagining munching them while drinking something tall and cool during a summertime happy hour.

6 cups unsalted mixed nuts, such as almonds, walnuts, cashews, hazelnuts, peanuts, pecans, and pistachios
1/3 cup honey
1/3 cup brown sugar
3/4 teaspoon cayenne pepper
2 teaspoons coarse sea salt
4 teaspoons chopped fresh rosemary, reserve 1 tsp. for sprinkling

Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment paper. Place nuts in a large mixing bowl.

In a small pan over medium-high heat combine 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 lined baking sheet. Bake for 15-20 minutes, turning once, or until nuts are golden brown. Watch carefully, as they will burn easily. Let me say this again. Watch carefully, AS THEY WILL BURN EASILY. (That’s the voice of experience. They will continue to cook after you remove them from the oven.) Remove from oven and sprinkle remaining rosemary over nuts. Cool. Break into small clusters. Store in an air-tight container for a week or two, but it’s doubtful there will be any left!

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About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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2 Responses to Sweet and Spicy Rosemary Nuts

  1. Pingback: Nuts . . . and Squirreling Things Away | joinmefordinner

  2. Pingback: A New Adventure . . . and Some Exciting News! | joinmefordinner

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