Candied Mixed Nuts with Rosemary
"Slightly sweet and slightly spicy, these nuts are easy to prepare and make a satisfying snack when guests gather for dinner. You can toast the nuts up to 3 days in advance, but don’t toss with the rosemary leaves. Let cool, then place in an airtight container and store at room temperature. Just before serving, wrap the nuts in aluminum foil and warm in a 350°F oven. Toss with the rosemary leaves and serve...."
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
Comments & Reviews
Just A Pinch Sweepstakes