Rosemary Nut Mix with Brown Sugar & Crushed Red Pepper

Rosemary Nut Mix

with Brown Sugar & Crushed Red Pepper

25 MIN
$10.99 Serves 4-6
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From the Test Kitchen

These irresistibly spicy-sweet nuts make for the perfect snack! Peanuts, cashews, and pistachios are tossed with melted butter, brown sugar, rosemary, and red pepper flakes before toasting in the oven until deliciously golden brown. You'll toss in crispy onions before serving for an extra savory boost.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    320 Cals (est.)
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fresh
ingredients
Rosemary Nut Mix with Brown Sugar & Crushed Red Pepper
Title
  • ¼ cup Roasted Cashews
  • ¼ cup Roasted Peanuts
  • ¼ cup Roasted Pistachios
  • 1 Tbsp Light Brown Sugar
  • 1 bunch Rosemary
  • ¼ tsp Crushed Red Pepper Flakes
  • ⅓ cup Crispy Onions
  • 1 oz Salted Butter
time-saving
tips & techniques
How To: Chop Herbs
step-by-step
instructions
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 325°F. Wash and dry the rosemary; pick the leaves off the stems, then roughly chop the leaves. Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the sugar to the bowl and stir until combined and the sugar has dissolved.

2 Season the nuts

To the bowl of melted butter and sugar, add the cashews, pistachios, peanuts, chopped rosemary leaves, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.

3 Toast the nuts & serve your dish

Line a sheet pan with parchment paper (or foil). Transfer the seasoned nuts to the sheet pan and arrange in an even layer. Toast in the oven 9 to 11 minutes, or until lightly browned. Remove from the oven and let cool at least 5 minutes. Transfer to a serving bowl; add the crispy onions and toss to combine. Enjoy!

Tips from Home Chefs

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Rosemary Nut Mix

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 325°F. Wash and dry the rosemary; pick the leaves off the stems, then roughly chop the leaves. Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the sugar to the bowl and stir until combined and the sugar has dissolved.

2 Season the nuts

To the bowl of melted butter and sugar, add the cashews, pistachios, peanuts, chopped rosemary leaves, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.

3 Toast the nuts & serve your dish

Line a sheet pan with parchment paper (or foil). Transfer the seasoned nuts to the sheet pan and arrange in an even layer. Toast in the oven 9 to 11 minutes, or until lightly browned. Remove from the oven and let cool at least 5 minutes. Transfer to a serving bowl; add the crispy onions and toss to combine. Enjoy!

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