Honey Rosemary Roasted Nuts

This recipe is for one of my favorite spiced nut treats. I’ve had many over the years, and have enjoyed them, but this is the one I like best. The original recipe suggests four types of nuts (2 c each) almonds, macadamias, cashews and walnuts. Over the years, I’ve substituted what I’ve had on hand, this time pistachios. But generally the smooth ones get a burnished glaze and crunch, the rough ones, get lots of the syrup and spices to adhere. This time: almonds, pistachios, walnuts and pecans.

The recipe also suggests heating all of the ingredients besides the nuts. I decided to try just mixing it all together – guess what, it works, and it’s one less pan to clean!

8 c mixed whole nuts
1/4 c packed brown sugar
1/4 c honey
2 T vegetable oil
2 T water
2 T chopped fresh rosemary
2 t sea salt
1/2 t cayenne pepper

This gets a good, thorough mixing, particularly if you’re not creating a syrup from the ingredients to pour over the top.

The nut mixture gets poured onto two parchment-lined (important!) rimmed half-sheet cookie sheets. Even them out, so that the nuts will get nice and toasted. They are baked in a 350 degree oven for a total of 20 minutes. At ten minutes, I switch rack locations in the oven and stir them so that they are evenly coated with the spice mixture, and return to the oven for the remaining 10 minutes.

100_3107Allow the nuts to cool on the rack. You can separate them a bit as they cool, but I usually just break them apart. These are wonderful just as a snack, but also make a great hostess gift or one for the holidays.


2 thoughts on “Honey Rosemary Roasted Nuts

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