Ingredients

1 lb. (4 cups) mixed unsalted nuts (such as cashews, macadamias, walnuts, pecans, or almonds)
1/2 tsp. ground coriander
1/2 tsp. ground cumin
2 Tbs. unsalted butter
2 Tbs. dark brown sugar
2 Tbs. chopped fresh rosemary
1/4 tsp. cayenne
1-1/2 tsp. kosher salt

Nutritional Sample Size per 1/4 cup
Calories (kcal) : 190
Fat Calories (kcal): 160
Fat (g): 17
Saturated Fat (g): 3.5
Polyunsaturated Fat (g): 3.5
Monounsaturated Fat (g): 10
Cholesterol (mg): 5
Sodium (mg): 110
Carbohydrates (g): 8
Fiber (g): 2
Protein (g): 4

Preparation

Position a rack in the center of the oven and heat the oven to 350°F. Scatter the nuts on a rimmed baking sheet and bake, shaking the sheet a couple of times during baking, until the nuts are nicely toasted, 10 to 15 minutes.
Meanwhile, set a small heavy skillet over medium-high heat. Sprinkle in the coriander and cumin and toast until aromatic, about 30 seconds. Remove the pan from the heat and add the butter, brown sugar, rosemary, and cayenne. Return the skillet to low heat and stir until the butter melts and the sugar dissolves, 2 to 2-1/2 minutes. Keep warm.
Tip the nuts into a large warmed bowl, pour the warm spiced butter over the nuts, and add the salt. Stir until the nuts are well coated. Taste for seasoning and add more salt if necessary. Let the nuts cool completely.

Make Ahead Tips

The nuts can be made up to a week in advance; store in an airtight container.

You can use any combination of unsalted nuts you like but avoid Brazil nuts; their high oil content makes the coating slide off of them.

Tip

Tossing the warm nuts in a warmed bowl helps the spiced butter coat the nuts evenly.

(7 ratings) Read Reviews

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Reviews (7 reviews)

pghgrl | 02/24/2018
Super easy and so tasty they're addictive. They keep well, too. We had them during cocktail hour last Thanksgiving. I don't love rosemary, but here it tastes great.
jallardmchale | 12/05/2017
Butter, sugar and spices separated out once mixed with the nuts, so you had little candy-like clumps here and there, but not much flavor transferred to the actual nuts. Mixture did not "coat" the nuts.
fortkcook | 12/31/2013
Simple to make and very good. To make the recipe healthier and to accommodate a vegan family member, I used orange infused olive oil in place of butter, with excellent results (though I think the sugar and spices would probably adhere to the nuts better if I'd used butter). These nuts make a nice light nibble before a big holiday dinner. I served them on Thanksgiving and added a big handful of dried cranberries, festive and provided a nice salty/sweet combo.
butta211 | 12/14/2011
These were delicious and very easy. My new go-to nut recipe.

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What We're Cooking Now

Name: Spiced Mixed Nuts
Yield: Yields 4 cups.
Ingredients: 1 lb. (4 cups) mixed unsalted nuts (such as cashews, macadamias, walnuts, pecans, or almonds); 1/2 tsp. ground coriander; 1/2 tsp. ground cumin; 2 Tbs. unsalted butter; 2 Tbs. dark brown sugar; 2 Tbs. chopped fresh rosemary; 1/4 tsp. cayenne; 1-1/2 tsp. kosher salt