Spiced Honey-Rosemary Roasted Nuts

These are the perfect accompaniment to a honey-laced New Year’s cocktail.*

3 tablespoons honey
1 tablespoon brown sugar
1 teaspoon dried rosemary
1/2 teaspoon salt
¼ teaspoon freshly ground black pepper
3 cups mixed raw nuts (such as walnuts, pecans, almonds and hazelnuts)

Preheat the oven to 350° F.

In a medium bowl, whisk honey with sugar, rosemary, salt and pepper. Add mixed nuts, toss to coat and spread evenly on a parchment-lined rimmed baking sheet.

Roast until fragrant and golden, 12-13 minutes. Remove from oven, let cool completely and loosen nuts into a serving bowl. Spiced nuts can be stored in an airtight container for up to 1 week.

Adeena Sussman is a food writer and recipe developer whose work has appeared in Food & Wine, Martha Stewart Living, Epicurious and Gourmet. Her most recent cookbook, co-authored with Lee Schrager, is “Fried and True: More than 50 Recipes for America’s Best Recipes and Sides” (Clarkson Potter, 2014).

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