Make Ahead

Sweet and Spicy Rosemary Nuts

February 12, 2010
1 Ratings
  • Serves 10-12 cups
Author Notes

These rosemary nuts are sweet, spicy, and salty, everything a party snack food should be. They're quite versatile when it comes to drink pairings, though they taste extra sweet with a dirty martini and extra spicy with a full-bodied beer. —Food Blogga

What You'll Need
  • 6 cups unsalted mixed nuts, such as almonds, Brazil nuts, cashews, hazelnuts, peanuts, pecans, and pistachios
  • 1/3 cup honey
  • 1/3 cup light brown sugar
  • 3/4 teaspoon cayenne pepper
  • 2 teaspoons sea salt
  • 4 teaspoons chopped fresh rosemary, divided
  1. Preheat oven to 325 degrees. Coat a large rimmed baking sheet with cooking spray.
  2. Place nuts in a large mixing bowl.
  3. 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 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.
Contest Entries

See what other Food52ers are saying.

  • Jocelynl
  • wildgreens

2 Reviews

Jocelynl December 8, 2023
I've been making this for years and it always get rave reviews. You can swap out the honey for maple syrup and I like to add in extra rosemary.
wildgreens November 12, 2011
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.