Yield: Yields 4 cups.
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.
Tossing the warm nuts in a warmed bowl helps the spiced butter coat the nuts evenly.
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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.
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.
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.
These were delicious and very easy. My new go-to nut recipe.
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