Spiced Honey-Rosemary Roasted Nuts
Image by Liza Schoenfein
By Adeena Sussman September 24, 2014
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).
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO
