I’d like to introduce you to my newest favorite snack food: sweet and spicy rosemary nuts. I was fortunate to come across this recipe on one of my favorite food blogs, Food Blogga, just in time for Thanksgiving. These nuts seemed like the perfect thing to round out our appetizer spread on Thanksgiving Day, and they were a huge hit. Talk about mindless snacking – the bowl full of nuts just slowly disappeared throughout the day, and nobody knows how it happened!
Since November I have made two more batches – one for a holiday party we attended a couple of weeks ago, and the other to give away as gifts. Everyone has raved about them. You cannot eat just one, but I dare you to try ;-). So, if you’re looking for something to bring to a New Year’s Eve gathering this weekend, or just a new snack to have around the house, I hope you’ll give these a try. You’ll be glad you did!
Sweet & Spicy Rosemary Nuts
Source: Slightly adapted from Food Blogga
6 cups unsalted mixed nuts, such as almonds, cashews, peanuts, pecans, and pistachios (if you only have salted mixed nuts, just eliminate the salt from the recipe)
1/3 cup honey
1/3 cup light brown sugar
1/2 teaspoon cayenne pepper
2 teaspoons sea salt
4 teaspoons chopped fresh rosemary, divided
Preheat oven to 325° F. Coat a large rimmed baking sheet with cooking spray (I use a Silpat mat to make absolutely sure they don’t stick to the pan.) Place nuts in a large mixing bowl.
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. Remove from oven and sprinkle remaining 1 teaspoon rosemary over nuts. Cool on the baking sheet, and then break into small clusters.
Store in an air-tight container for up to one week.