Sweet and Spicy Roast Nuts
An addictive combination of sweet, hot and salty, we dare you to eat just one.
by Erin Henderson
I can't remember when I started making these nuts, but I can remember including them in a holiday party menu about a decade ago.
A friend of mine, with very specific tastes, loved them so much, she basically sequestered the bowl to herself. This is the same friend who licked the serving spoon of the celeriac mashed.)
I now make them every year, especially around the holidays, as the rosemary adds a little fresh pine-like note to the salty-sweet-spicy combo.
I love to serve these with sparkling wine – but that's sort of standard around here.
You might also like: What's the Difference Between Sparkling Wine and Champagne?
Sweet + Spicy Roast Nuts
These are a great option for a takeaway bag for your guests. Everyone loves them – even those who don’t consider themselves nut lovers. You can really use any nuts you have, so feel free to improvise.
Makes: 4 ½ cups
Chef level: Easy
- 1 cup whole almonds
- 1 ½ cups pecans
- 1 cup walnuts
- 1 cup cashews
- 1/3 cup maple syrup
- 2 Tbsp olive oil
- 1 tsp hot chili oil
- 1 Tbsp crushed red pepper flakes
- 2 tsp hot smoked Spanish paprika
- 1 Tbsp sea salt
- 1 Tbsp fresh rosemary, minced (optional)
- Heat oven to 350.
- Combine all ingredients in a bowl and mix well for even coating.
- Spread on a rimmed baking sheet and place in oven, shaking once or twice.
- Bake for about 25 minutes (keep an eye) until nuts are toasted.
- Remove from oven and spread on parchment paper to cool. Break apart the bigger clusters.
- Nuts can be kept in a tightly sealed container for a few days before using.