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Rosemary & Honey Glazed Nuts

Course Appetizer, Snack
Cuisine American
Servings 10
Author The Foodie Physician


  • 2 ½ cups assorted nuts such as walnuts, almonds and pecans
  • 1 ½ teaspoons neutral-flavored oil
  • 1 ½ tablespoons honey
  • 1 teaspoon packed light brown sugar
  • ¼ teaspoon cayenne pepper
  • ¾ teaspoon kosher salt
  • 2 teaspoons chopped fresh rosemary, divided use


  1. Preheat oven to 325°F.
  2. Place the nuts in a large bowl. Add the oil, honey, sugar, cayenne, salt, and 1 ½ teaspoons rosemary and toss all ingredients with a spatula to combine. If the honey is very thick, you can microwave it for a few seconds to thin it out.
  3. Spray a baking sheet with nonstick cooking spray or line the sheet with a non-stick baking mat. Spread the nuts on the sheet in a single layer and bake in the oven for 20-25 minutes, stirring once halfway through. Remove the nuts from the oven and immediately toss them with the remaining ½ teaspoon rosemary. Cool the nuts on a wire rack. As they cool, they will crisp up. Serve right away or store in an airtight container for one week.