- 1 cup whole roasted unsalted cashews
- 1 cup whole walnut halves
- 2 cups whole pecan halves
- 2 cups whole almonds
- 1½ cups granulated sugar
- 2 teaspoons fresh rosemary leaves, minced
- 2 teaspoons flakey sea salt, such as Maldon
- ¼ teaspoon cayenne pepper
Step 1: Prepare the Nuts
Preheat the oven to 350°F (175°C). Place the cashews, walnuts, pecans, and almonds on a large baking sheet. Spread them into an even layer and toast in the oven for about 8-10 minutes, until fragrant but not browned.
Step 2: Make the Coating
In a medium saucepan over medium heat, combine the granulated sugar, ¼ teaspoon cayenne pepper, and ½ cup of water. Stir occasionally until the sugar dissolves and the mixture begins to bubble.
Step 3: Combine and Roast
Remove the saucepan from the heat and toss the toasted nuts into the sugar mixture, stirring to coat well. Transfer the nuts back onto the baking sheet, spreading them evenly. Sprinkle on the chopped rosemary and flakey salt. Bake for 10-12 minutes, stirring once halfway through, until the nuts are caramelized and golden.
Step 4: The Finishing Touch
Immediately sprinkle the warm nuts with some more flakey salt. Let the nuts cool completely on the baking sheet—if you can wait that long!
To Serve: Pile these sweet and savoury nuts into a beautiful bowl for an elegant snack. Pair them with a chilled glass of Champagne or your favourite cocktail.
Pro Tip: Package them in glass jars tied with twine and a sprig of fresh rosemary for a charming homemade gift.
“How easy is that? They’re crunchy, flavourful, and absolutely irresistible.”
