This recipe is based off of the Rosemary Roasted Mixed Nuts from my cookbook. The brown butter, brown sugar, honey and salt are base that makes these nuts addictive. In place of rosemary in the original recipe, I’ve used a mix of spices to give the seasoning a sweet/savory contrast of flavors. If you like a little heat, add a teaspoon of Aleppo chili flakes to the mix.
Sweet & Savory Brown Butter Mixed Nuts
This recipe is based off of the Rosemary Roasted Mixed Nuts from my cookbook. The brown butter, brown sugar, honey and salt are base that makes these nuts addictive. In place of rosemary in the original recipe, I’ve used a mix of spices to give the seasoning a sweet/savory contrast of flavors. If you like a little heat, add a teaspoon of Aleppo chili flakes to the mix.
Ingredients
- 2 pounds unsalted mixed nuts raw nuts (any mix of cashews, almonds, walnuts, pecans, pistachios, hazelnuts, and Brazil nuts)
- 4 tablespoons butter
- 3 tablespoons dark brown sugar
- 1 ½ tablespoons honey
- 1 tablespoon kosher salt, such as Morton’s
- 2 teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ¾ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Preheat your oven to 350 F and line a large baking sheet with parchment paper.
- Place all of the nuts in a large bowl along with the brown sugar.
- In a small bowl, mix together the salt, cinnamon, cumin, garlic powder and paprika.
- Melt the butter in a small saucepan, and continue to cook over medium high heat, stirring occasionally. It will bubble vigorously, then will begin to turn brown. When the milk solids have turned a medium brown shade, remove the pan from the heat. Stir in the honey, then pour this over the nuts. Add the spice mixture, stirring well to coat.
- Transfer the nuts to your baking sheet and place it in the oven. Roast for 30-40 minutes, turning the pan from front to back once, and stirring if they are darkening too much in any one spot, until the nuts are lightly browned and toasted.
- Remove the pan to a cooling rack and allow the nuts to cool completely. Store them in an airtight container.
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