Rosemary Spiced Nuts

By Peter McQuaid

Rosemary Spiced Nuts
Michael Kraus for The New York Times
Total Time
15 minutes
Rating
4(901)
Comments
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These lightly-spiced cocktail nuts are a cut above the store bought sort. Cayenne adds kick, brown sugar balances the salt and fresh rosemary provides an unexpected woodsy note that really makes them something special. They're fancy enough to toss into a shiny cellophane bag, tie with a bow and give as a gift.

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Ingredients

Yield:6 to 8 servings
  • 1pound unsalted mixed nuts
  • 1tablespoon melted butter
  • 3tablespoons coarsely chopped fresh rosemary
  • 1tablespoon dark brown sugar or granulated sugar
  • ½teaspoon cayenne pepper
  • 1tablespoon kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

362 calories; 32 grams fat; 5 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 6 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 11 grams protein; 140 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees. In a bowl, toss nuts with butter and spread out onto a baking sheet. Bake until golden, about 10 minutes, stirring frequently.

  2. Step 2

    While nuts roast, mix rosemary, sugar, cayenne and salt in a bowl. Add nuts and toss. Serve warm or cool.

Ratings

4 out of 5
901 user ratings
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Comments

msue

Made these tonight using pecans only. Very tasty, although the spice mixture flavor was too subtle for my preferences. To get more flavor, I added more melted butter and another equal quantity of the spice mixture, plus a shake or two of smoked paprika, and returned them to a 350F oven for 10 minute. Delicious. Tasty enough that I'm buying more nuts tomorrow (mixed this time) for additional holiday gifts. Really nice flavor profile!

Shef

This is an old recipe from Gourmet. I've been making this for years. I use double the amount of rosemary, cayenne, brown sugar & kosher salt for 6 C of nuts. That's what I wrote down so many years ago. Always delicious. It did not call for butter so I've never used it when baking. Could be an improvement. Makes it a bit more decadent, right?

David

Instead of the butter, I beat an egg white until frothy. Then toss nuts and spices together with the egg white. It helps everything adhere better.

Donna

It was really too salty for me. Next time I plan on putting in half the amount and seeing how that goes.

TGP Italy

I make these every holiday season, and everyone loves them. I have to keep them on a high shelf that requires a ladder; otherwise, the inevitable happens.

Lou

This may be dumb but? Are these nuts already roasted that we are ‘jeugeing it up or should I buy raw nuts to roast w the spices?

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