Sweet & Savory: Rosemary Nut Mix

Sweet & Savory is a monthly blog series where we explore adventures in baking, cooking, and the rapidly evolving food landscape. This month’s blog is written by Category Manager, Stevie Wallace.

Something that I find most satisfying as an innate host personality is when company comes knocking and you’ve got an ace in the hole recipe ace up your sleeve. There’s just something about whipping something up while your guests settle in for a spell, catching up over drinks, watching as their noses turn towards the kitchen to catch the aroma as the treats finish their time in the oven. Also, bonus if it’s a snack that everyone can enjoy together or separate – like these!

These are a relatively new recipe for my household, but after making them the first time for a crowd (plus twice more for just within the week), it is definitely one worth sharing. The best part about the recipe is that it’s so simple to change up however you’d like – also, if you’ve noticed by now, I love a good 60 minutes or less recipe and this one’s no different. Fair warning, these are dangerously addictive: we’ve had to portion out daily limits in our household, otherwise these are breakfast, second breakfast, brunch, lunch, linner, dinner, dessert, and a midnight snack.

Sweet & Fiery Rosemary Mixed Nuts

Adapted from Cheyanne Holzworth-Bany, No Spoon Necessary

Makes 18 servings / 6 cups

Tools:

• Two baking sheets, parchment paper

• Measuring cups & spoons

• Medium saucepan & whisk

• Mixing bowl

• Heatproof spatula

Ingredients:

• 6 cups raw, unsalted nuts (walnuts, pecans, almonds, brazil nuts, filberts, cashews, peanuts, pine nuts… whatever you’d like!)

• 5 tbs unsalted ghee / butter

• 5 tbs maple syrup

• 5 packed tbs fresh rosemary, finely chopped (you can use dried rosemary too, if you need to – you’ll need 5 ½ tsp)

• 2 tbs agave syrup / light brown sugar, packed (agave will give you more crispy pan chips at the end and a softer texture, but if you like your nuts generally more crisp then use the packed brown sugar.)

• 2 ½ tsp cumin

• 1 tsp cayenne pepper

• 1 ½ tbs kosher salt

• ¾ tsp cracked black pepper

Optional for finishing: 1 tbs turbinado sugar, flakey salt, or red pepper flakes - we like to add all of these. You will feel like a fire breathing dragon, highly recommend 10/10.

Directions:

• Preheat the oven to 350 degrees. Line your baking sheets with the parchment paper, and set aside.

• Over medium-high heat, melt your ghee/butter until fragrant. Lower the heat, add the rosemary, and stir until fragrant – about a minute. Remove from heat, add the maple syrup (AND agave syrup, if using), stir together, and set aside.

• In the mixing bowl add the nuts, cumin, cayenne pepper, salt, and cracked pepper. If you are using brown sugar, add it into the bowl here as well. Stir well.

• Pour the ghee/butter mixture into the bowl, stirring to completely coat the nuts. Divide the nuts between the two baking sheets, laying in a single layer. Be sure to drizzle anything that remains in the bowl over the pans, you’ll want that flavor at the end.

• Bake 15 – 20 minutes, stirring and turning the pans half way through, until the nuts are toasty and have darkened in color. Let the nuts cool on the pans, stirring a few more times as they cool so that the maple syrup bits can mingle with all their nutty friends.

• Store in an airtight container in a cool, dark place: they’ll keep fresh for about 7 days, if they last that long.