These Paleo Sweet and Spicy Rosemary Nuts make a quick and easy party snack or a holiday gift.
A hint of cayenne and a sprinkle of fresh rosemary makes these Sweet and Spicy Rosemary Nuts irresistible.
Got a craving for something? You’re not alone. I read today that 100% of women and 70% of men had a food craving of some sort in the last year.
Our cravings are rarely due to hunger. Our stomachs tell us we’re hungry, but our minds control our food desires. And why is it that the things we crave are almost always high in fat and calories??
There’s a scientific explanation for this annoying fact. Those kinds of foods release chemicals into our bloodstream that bring on feelings of pleasure, sometimes even euphoria. Think of the last time you had a piece of dark chocolate melting in your mouth. Heaven.
These Sweet and Spicy Rosemary Nuts will satisfy any craving you might have. While nuts are high in calories, they’re not “empty” calories–they’re full of protein, vitamins and minerals that will refuel and recharge you.
This is a quick and easy party snack that is ready in less than half an hour. Just heat some honey and flavourings, drizzle over mixed nuts and bake in the oven. These nuts are a perfect balance of sweet, salty, spicy, crunchy . . . and nutritious. Make them for your next party. Or next time you have a craving.
These also make a great hostess or edible holiday gift. I’ve included a sheet of printable tags here for you.
Click here for your free printable gift tags.
Sweet and Spicy Rosemary Nuts
- 6 cups unsalted mixed nuts,, such as almonds, walnuts, cashews, hazelnuts, peanuts, pecans, and pistachios
- 1/3 cup honey
- 1/3 cup brown sugar or coconut palm sugar
- 3/4 tsp cayenne pepper
- 2 tsp coarse sea salt
- 4 tsp chopped fresh rosemary, reserve 1 tsp for sprinkling
- Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment paper. Place nuts in a large mixing bowl.
- In a small pan over medium-high heat combine honey, brown sugar, cayenne, salt and 3 teaspoons rosemary. Heat until the sugar dissolves and the sauce is syrupy.
- Pour over the nuts and toss until evenly coated.
- Transfer to the lined baking sheet. Bake for 15-20 minutes, turning once, or until nuts are golden brown. Watch carefully, as they will burn easily. Let me say this again. Watch carefully, AS THEY WILL BURN EASILY. (That’s the voice of experience. They will continue to cook after you remove them from the oven.)
- Remove from oven and sprinkle remaining rosemary over nuts. Cool. Break into small clusters. Store in an air-tight container for a week or two.
Try these nut mixes, too.
20 Minute Caramel Spiced Pecans