Candied Mixed Nuts With Rosemary
These spiced nuts are a delightful blend of flavors and textures, perfect for snacking or entertaining. Coated in a mixture of butter, oil, sugar, and cayenne pepper, these nuts are then toasted with fresh thyme and rosemary for an extra aromatic touch. Enjoy this tasty treat warm or at room temperature for a satisfying and savory snack experience.
— Constant Cookbook
Ingredients
- 1 lb. assorted raw mixed nuts
- 2 Tbs. unsalted butter, melted
- 2 Tbs. canola oil
- 2 Tbs. firmly packed light brown sugar
- 1/4 tsp. cayenne pepper, plus more, to taste
- Kosher salt, to taste
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs, plus 2 Tbs. rosemary leaves
Instructions
- Preheat an oven to 350ºF. Line a baking sheet with aluminum foil.
- In a large bowl, combine the nuts, butter, oil, brown sugar, cayenne and salt and toss to coat well. (If you prefer spicier nuts, add more cayenne, to taste.) Spread the nuts out on the prepared baking sheet and top with the thyme and rosemary sprigs. Transfer to the oven and toast the nuts, stirring occasionally, until they are slightly darker in color, 20 to 25 minutes. Discard the herb sprigs.
- Transfer the nuts to a bowl and toss with the rosemary leaves. Let cool for 5 to 10 minutes. Serve warm or at room temperature. Serves 6 to 8.
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Williams-Sonoma Kitchen.
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