by Food Blogga
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my 35 recipes »
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Food Blogga's Notes:
Expand6 cups unsalted mixed nuts, such as almonds, Brazil nuts, cashews, hazelnuts, peanuts, pecans, and pistachios Ask a question about this ingredient
1/3 cup honey Ask a question about this ingredient
1/3 cup light brown sugar Ask a question about this ingredient
3/4 teaspoons cayenne pepper Ask a question about this ingredient
2 teaspoons sea salt Ask a question about this ingredient
4 teaspoons chopped fresh rosemary, divided Ask a question about this ingredient
Preheat oven to 325 degrees. Coat a large rimmed baking sheet with cooking spray.
Ask a question about this stepPlace nuts in a large mixing bowl.
Ask a question about this stepIn 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 about 20 minutes, turning once, or until nuts are golden brown. Remove from oven and sprinkle remaining 1 teaspoon rosemary over nuts. Cool. Break into small clusters. Store in an air-tight container for up to one week. Though they'll never last that long.
Ask a question about this step
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
I made this the other day and loved the combination of honey, rosemary, and cayenne. Was gone in a few days. Am in the process of making another batch.