This recipe has been around for years and has been replicated by everyone from Nigella Lawson to Smitten Kitchen’s Deb Perelman. You can’t go wrong with these sweet and salty, herby-with-a-kick snacks. I usually mix walnuts, pecans, whole almonds, and hazelnuts. If I have pistachios or cashews that are already salted and roasted, I’ll add them after the first oven roasting (and adjust the salt a smidge.) I purchase nuts from Nuts.com or Trader Joes. Both places have fresh, whole nuts at very good prices.
Makes about 2 cups
A generous 2 cups of mixed nuts
2 tablespoons finely minced rosemary
2 teaspoons brown sugar (I’ve also used maple sugar)
2 teaspoons kosher salt
1/4 teaspoon smoked paprika
1 tablespoon unsalted butter, melted (I’ve also used really good olive oil)
Heat oven to 350°F.
On a rimmed baking sheet, spread the nuts out so they are not touching. Roast for 10 minutes.
In a medium mixing bowl, stir together the rosemary, brown sugar, salt, and smoked paprika. Drizzle in the butter, stir to combine. Add the warm, roasted nuts to the bowl and stir well to coat in the spice mix.
Spread the nuts out again on the baking sheet and return it to the oven for 5 minutes.
Cool for a minute or two if serving warm. If not, let cool completely before transferring to a lidded jar.
