Sort ingredients
jeccad
QR Code
Listen
PdfPreheat Oven: Preheat your oven to 325°F (163°C). Coat a large, rimmed baking sheet with cooking spray or line it with parchment paper.
Prepare Nuts: Place the raw, unsalted nuts in a large mixing bowl.
Make Glaze: In a small saucepan over medium-high heat, combine the honey, brown sugar, cayenne pepper, salt, and 3 teaspoons of the chopped rosemary. Heat the mixture, stirring constantly, until the sugar dissolves and the sauce becomes syrupy.
Coat Nuts: Pour the warm glaze over the nuts and toss well until every nut is evenly coated.
Bake: Transfer the coated nuts to the prepared baking sheet and spread them out in an even layer. Bake for about 20 minutes, stirring them once halfway through, until they are golden brown and fragrant.
Cool and Finish: Remove the nuts from the oven and immediately sprinkle the remaining 1 teaspoon of fresh rosemary over them, tossing gently to combine.
Store: Allow the nuts to cool completely on the baking sheet. As they cool, gently break them into small clusters. Store in an airtight container at room temperature for up to a week.