Rosemary Nuts
These nuts infused with rosemary and brown sugar are perfect for the holidays or entertaining.
Ingredients
- 2½ cups unsalted mixed nuts, such as pecans or cashews
- 2 tablespoons chopped fresh rosemary
- ½ teaspoon cayenne pepper (use less or omit if you don't like heat)
- 2 teaspoons dark brown sugar, packed
- 1 teaspoon kosher salt, or to taste
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat oven to 350 degrees.
- Line baking sheet with aluminum foil. Combine nuts on baking sheet and toast in oven until warm, fragrant and lightly golden, about 5 minutes.
- In a large bowl, combine rosemary, cayenne pepper, brown sugar and butter. Add the warm, toasted nuts to the spiced butter and toss well. Add kosher salt and toss to coat thoroughly. Serve warm.
- Note: You can use any combination of cashews, whole unpeeled almonds, peeled peanuts, pecans, hazelnuts, Brazil nuts or whatever suits your taste; just keep in mind that pecans work particularly well because their crevices hold the seasoning. You can also use raw unsalted nuts for this recipe, just be sure to toast them a bit longer, about 10 minutes, or until lightly golden.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.