Sweet + Salty Nuts with Rosemary

Be forewarned: these sweet and salty nuts are known to cause a complete lack of self-control. They will disappear at an alarming rate, leaving you slightly dazed and longing for more. I made them a few weeks ago as part of a Thanksgiving salad, and Nick and I ate half of them before they even made their way into said salad. I thought I would share as a stand-alone recipe because they are just that good.

They would be a festive treat to serve at any holiday soirees you may be hosting in the coming weeks. A large bowl of these nuts, along with some cheese, crackers and fruit, would make for a crowd-pleasing (and very easy) appetizer. If you are the homemade gift type (go you!), a large Weck jar of these nuts would make a lovely host gift, too. If you don’t eat them all first, they are also a lovely addition to salads.

All that is required in this recipe is dumping nuts into a bowl, mixing them with one egg white, sugar, spices and rosemary and baking in the oven. Feel free to alter the spices to your liking, particularly the cayenne. You could also swap sweet smoked paprika for the cayenne if you don’t want the heat. Be sure to cool the nuts completely to allow the coating to harden before transferring to a jar for storage. Enjoy! xo Maggie

Sweet + Salty Spiced Nuts with Rosemary

• Author: Maggie; adapted from Martha Stewart
• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes
• Yield: 4 cups 1x

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Ingredients

• 2 cups raw pecans
• 2 cups raw walnuts
• 1/3 cup light brown sugar (or coconut sugar)
• 1 tsp fine sea salt
• 1 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp cayenne or aleppo pepper
• 1 tbsp minced fresh rosemary
• 1 large egg white

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Instructions

1. Preheat oven to 300 degrees and line a large baking sheet with parchment paper.
2. In a small bowl, mix together sugar, salt, spices and rosemary until combined. Set aside.
3. In a large bowl, whisk egg white until frothy. Add nuts to the bowl and mix until nuts are evenly coated with the egg white. Add the sugar mixture and stir again until the nuts are evenly coated.
4. Transfer the nuts to the baking sheet, spreading them out evenly. Bake for 40 minutes, stirring halfway through, until the nuts are fragrant and the coating is dry. Allow the nuts to cool before serving or transferring them to a jar for storage.

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