Lots of folks made and passed around these nuts in my town at Christmas, and then some of mine migrated to Missouri and showed up at my parents’ post-Christmas celebration dinner. They have been a huge hit with everyone! This particular recipe is the only one close to what friends and I made that I could find to paste into my blog at this late hour. Don’t let Nigella fool you. Dried rosemary works too!
Sweet and Spicy Roasted Nuts
Adapted from Nigella Bites
The nuts must be raw because you’re going to do the roasting and salting. My grocery store sells mixed bags of Brazil nuts, walnuts, pecans, cashews and hazelnuts in the produce section. Another good idea is to hit the bulk bins at a natural foods store and make your own mix. If you want more nuts to feed a crowd, scale the quantities up as needed.
Approximately 1 1/2 cups raw mixed nuts
1 tbs. finely chopped fresh rosemary (do not substitute dried)
pinch cayenne pepper, or to taste
2 tbs. dark brown sugar
1 tsp. coarse sea salt
1 1/2 tbs. unsalted butter, melted
Preheat oven to 325 degrees. Spread the nuts out on a baking sheet and roast until lightly browned and fragrant, about 10 minutes. Give the tray a shake and turn the larger nuts once or twice during roasting, watching closely so they don’t burn.
Meanwhile, combine the rosemary, cayenne, sugar, salt and butter in a bowl. Add the hot roasted nuts and toss well to coat. Serve warm or cool and store in an airtight container.