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Spicy Maple-Rosemary Cocktail Nuts
Spicy Cocktail Nuts
with Maple and Rosemary

Spicy Cocktail Nuts with Maple and Rosemary


Makes 2 1/2 cups
  • 1 cup raw pecan halves
  • 1/2 cup raw walnut halves
  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 2 tablespoons finely chopped rosemary
  • 1/2 teaspoon cayenne*
  • 1 tablespoon melted butter (or olive oil)
  • 1 teaspoon course sea salt
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Photo by: Signe Birck
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Sample step.
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Preheat the oven to 350 degrees F.

Roast the nuts for 10 minutes on a parchment-lined baking sheet. Meanwhile, whisk together the maple syrup, brown sugar, rosemary, butter, and sea salt in a large bowl. Add the warm nuts, tossing to coat.

Dump the nuts back onto the parchment-lined tray and bake for another 10 minutes. Let cool on a cooling rack until crisp and cool.

MAKE AHEAD: Store for up to a week in an airtight container.

*This will make moderately spicy nuts. Feel free to decrease or increase the amount of cayenne according to your taste buds!

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