You might want to double-up on this recipe since these nuts are awesome to have on hand for snacking, sprinkling on salads, and enjoying with a cocktail. Store any extra in the freezer.
These make such a cute DIY holiday gift. They’re sweet, salty, and just a little bit spicy…just like you!
1 generous pat of butter (about a tablespoon)
1 cup of mixed nuts: cashews, almonds & walnuts — whatever you like!
a hearty pinch of brown sugar (about 2 tablespoons)
a sprig of rosemary, leaves removed from the stem and chopped
a dash of Tabasco
a sprinkle of Maldon salt
Melt the butter in a saucepan over high heat, and add the nuts. Let them begin toasting: you'll see them start to color (and begin to smell delicious!)
Sprinkle the sugar, going for even distribution over the nuts. Practice your pan-flipping skills to coat the nuts with the butter and melting sugar.
When the nuts are evenly browned and caramelized, add the rosemary, flip a few more times, and remove from the heat. Add the Tobasco and Maldon salt.
Spread nuts evenly on Silpat-lined baking tray and pop in the freezer to chill.
Store in an airtight container in the freezer until you're ready to serve.