| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 10 min |
| Yield: | 2 cups |
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon kosher salt
- 1/2 cup blanched whole almonds
- 1/2 cup whole cashews
- 1/2 cup roasted, unsalted peanuts
- 1/2 cup whole pecans
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 tablespoon fresh rosemary leaves, roughly chopped
Instructions
- Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 230 |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 8 mg |
| Sodium | 91 mg |
Reviews
Tastey but it tasted good before rosemary for those not a fan of that herb
absurdly greasy. a waste of pricy ingredients.
I had a bit of a clumping problem. I will make again but try another reviewers suggestion. The flavor of the nuts was spot on, sweet and savory.
I am a huge fan of everyone on the kitchen, jeff is not only a great chef, but also so funny. Love his expressions. #JeffMaurorocks
4 stars for the clumping
I made this but only had walnuts, pecans and sliced almonds. Also used some Bourbon from other reviews. The almonds being sliced got a little overdone but still — YUM!!! I can’t wait to do this with the full recipe! I can see why it’s hard to let it cool!!! I actually logged on to find a nut recipe from Katie Lee that was on a Holiday repeat today but I don’t love pepitas so very happy I made this one. Merry Xmas! Love you guys! Can’t wait for 2021!!!
I love this recipe. I’ve made it three times in the last week. I’ve played around with it a bit. I don’t love cumin so I subbed in a smaller amount of smoked paprika. I also just use whatever nuts I have on hand or like/want at the time. But the recipe as is is great!
Great tips. I melted butter first then brown sugar. No clumping at all. I didn’t add rosemary, dark rum instead. I added the rum to the melted butter. Yum!! Love love love
For those of you who got the clumping heres a tip: Melt the butter slowly and then add the brown sugar. Keep the heat low until you stir in the nuts then turn it up a bit. Lower is better than too hot!
I added a couple tablespoons of Bourbon before the nuts and let it cook off a bit. YUM!
I tried this recipe because I thought it would be a good Christmas gift for coworkers. They are so delicious. And a bit addicting. I just went out to buy nuts to make 8 batches. I thought the rosemary would be weird, but it was perfect. Aside from choosing your favorite nuts, don’t change a thing. BTW Jeff, love you on the Kitchen. Thanks for a great recipe
How do you keep the brown sugar/butter mixture from clumping? I am frustrated by the mixture not coating the nuts! Please help!
double everything, even the nuts. I make a large batch of this around the holidays and put it out with drinks or when people stop by. BTW, I hate the latest recipe box page formats, Can’t they just provide a list of your saved recipes instead of making you load and reload pages? Am I missing something?