These rosemary nuts are sweet, smoky, and a little bit spicy. They're perfect around the holidays for snacking, gifting, and decorating your favorite cake. They're easy to make, and they're ready in just 55 minutes!
Ingredients
4cupsmixed nuts, see notes
½cupdark rum
3tablespoonsbrown sugar
1tablespoonbutter
2teaspoonsminced dried rosemary, or 4 teaspoons fresh rosemary
1teaspoonsea salt
½ teaspoonchili flakes
Instructions
Preheat your oven to 300 degrees. Line rimmed baking sheet with parchment paper. Mix the nuts in a large bowl.
4 cups mixed nuts
Add the rum to a small frying pan over medium-high heat. Bring it to a boil then continue to boil until it reduces to about 2 tablespoons then remove it from the heat. Add the brown sugar, butter, rosemary, salt, and chili flakes then return the pan to the heat and let it boil for 1 minute more.
½ cup dark rum, 3 tablespoons brown sugar, 2 teaspoons minced dried rosemary, 1 teaspoon sea salt, ½ teaspoon chili flakes, 1 tablespoon butter
Pour the rum rosemary syrup over the nuts and toss until they are well-coated. Spread them out on the baking sheet in a single layer then bake for 25-30 minutes, or until they are golden brown and very fragrant. Stir the nuts halfway through baking.
Notes
For the rosemary nuts you see in the picture, we used 1 cup of each walnuts, almonds, cashews, and pecans. But you can mix and match your favorite nuts!