Spicy Rum and Rosemary Mixed Nuts are the perfect mix of sweet, salty, spicy and smoky flavors. Snack on them, top your salad or give them away as a housewarming or hostess gift. They are always a huge hit!

Spicy Rum and Rosemary Mixed Nuts

Warning: these mixed nuts are highly addictive!

Don't make these if you're not into insanely delicious, sweet and salty snacks. Just walk away now if you don't like your tongue to tingle. Cover your eyes if you can't handle the smoke.

Wait, who am I kidding? Run to your kitchen and make these pronto.

Spicy Rum and Rosemary Mixed Nuts

Candied mixed nuts are simple to make and great for:

  1. snacking on
  2. giving away as gifts
  3. sprinkling over your salad
  4. topping a cake
  5. nibbles at a party
  6. dessert
  7. taking on a hike
  8. sharing with your favorite person
  9. hoarding to yourself

So, they are all around amazing and pretty much the perfect answer to any life situation!

Spicy Rum and Rosemary Mixed Nuts

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Spicy Rum and Rosemary Mixed Nuts

Spicy Rum and Rosemary Mixed Nuts

Yield: 9 cups
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Spicy Rum and Rosemary Mixed Nuts are the perfect mix of sweet, salty, spicy, and smoky flavors. Snack on them, top your salad or give them away as a housewarming or hostess gift or wrap them up for Christmas. They are always a huge hit!
5 stars (1 rating)
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Ingredients

  • 3 cups walnut halves
  • 2 cups cashews
  • 2 cups pecans
  • 2 cups whole almonds
  • 1 cup brown sugar
  • ½ cup dark rum
  • 3 rosemary sprigs
  • 2 teaspoons sea salt
  • 2 teaspoons chili powder
  • 1 teaspoon chili flakes, optional (for some extra spice)

Instructions 

  • Preheat your oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper.
  • Combine the walnuts, cashews, pecans, and almonds in a large bowl. You will need enough room to mix them so divide the nuts between 2 bowls if you don't have a large enough one.
    3 cups walnut halves, 2 cups cashews, 2 cups pecans, 2 cups whole almonds
  • In a pan over medium-high heat bring the brown sugar, dark rum, rosemary sprigs, sea salt, chili powder, and if using, the optional chili flakes to a boil. Remove the pan from the heat and let the syrup mixture sit for 15 minutes.
    1 cup brown sugar, ½ cup dark rum, 3 rosemary sprigs, 2 teaspoons sea salt, 2 teaspoons chili powder, 1 teaspoon chili flakes
  • Once the syrup has infused for 15 minutes, remove the rosemary sprigs and bring it to a boil. Let it boil for 2 minutes, or until it begins to thicken. Pour it over the nuts; if you are using two bowls then divide the syrup between them.
  • Toss the nuts well then lay them on the baking sheets. Place the pans in the oven and bake them for 25-30 minutes, or until they are golden brown and very fragrant. Stir the nuts halfway through baking.
Serving: 1 = ¼ cup, Calories: 218kcal, Carbohydrates: 12g, Protein: 5g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 7g, Trans Fat: 1g, Sodium: 135mg, Potassium: 180mg, Fiber: 2g, Sugar: 7g, Vitamin A: 55IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 1mg
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