Spicy, sweet mixed nuts that are perfect for snacking.
- 1/2 teaspoon cayenne pepper
- 1 tablespoon melted butter
- 1 pound unsalted mixed nuts (i used cashews walnuts and almonds here)
- 1 tablespoon maple syrup (not imitation)
- 2 tablespoons + 1 tsp chopped fresh rosemary divided
- 1 tablespoon dark brown sugar
- 2 teaspoons flaky sea salt or kosher salt plus more to taste
- Carbohydrate 2.37939166472705 g
- Cholesterol 20.3533333161276 mg
- Fat 7.70431832684238 g
- Fiber 0.0408000011444092 g
- Protein 0.101281666596277 g
- Saturated Fat 4.86772732922253 g
- Serving Size 1 1 Serving (88g)
- Sodium 55.2263332866858 mg
- Sugar 2.33859166358265 g
- Trans Fat 0.541852332878944 g
- Calories 77 calories
Step-by-step
- Preheat an oven to 350°F.
- In a large bowl, toss mixed nuts with melted butter and maple syrup.
- Add 2 tablespoons chopped rosemary, dark brown sugar, cayenne pepper and 2 teaspoons flaky sea salt, mixing until the nuts are well coated with the flavorings.
- Spread nuts out onto a rimmed baking sheet lined with parchment paper.
- Bake until glazed and golden (about 18 - 20 minutes), stirring twice during the cooking process.
- *As soon as the nuts come out of the oven, season with an additional 1 teaspoon chopped fresh rosemary, and flaky sea salt to taste (I added an additional 3/4 teaspoon).
- Serve warm immediately or store in an airtight container at room temperature for up to 5 days.
Cayenne pepper provides the sharp, lingering warmth in this formulation, cutting straight through the heavy natural oils of the nuts to keep the palate alert. Fat acts as a thermal conductor and a flavor carrier, meaning the tablespoon of melted butter and the sugars must thoroughly coat every single surface to achieve an even roast at 350 degrees Fahrenheit. Maple syrup and dark brown sugar caramelize rapidly under heat, so stirring twice across the twenty-minute baking window prevents localized burning on the parchment paper. Fresh rosemary introduces volatile aromatic oils that dry herbs simply cannot replicate; bruised needles release piney, resinous compounds that complement the natural earthiness of walnuts and almonds. Retaining a portion of the chopped rosemary to scatter over the batch immediately after extraction from the oven ensures those bright herbal top notes remain pungent rather than baked out entirely. Dietary modifications require only minor adjustments. Dairy-free adaptations succeed simply by swapping the butter for an equal volume of neutral high-heat oil or melted unrefined coconut oil, preserving the necessary lipid ratio without scorching. Sugar control is similarly flexible; coconut sugar or agave nectar substitute cleanly for dark brown sugar and maple syrup without altering the foundational chemistry of the glaze. Once toasted until golden brown, storage in an airtight container maintains optimal crunch for up to five days at room temperature.
