We always make a few batches of these delicious glazed nuts for the holidays. The sugar and honey make them shiny and sweet, while the rosemary, salt and cayenne add savoury flavour. The recipe calls for almonds, walnuts, cashews and macadamia nuts, but use whatever combination you like, providing it adds up to eight cups of nuts. You may want to make two batches, because they won’t last long!

Honey-Rosemary Glazed Nuts


Non- stick vegetable oil spray or oil to brush on baking sheets
2 cups almonds
2 cups walnuts
2 cups natural unsalted cashews
2 cups dry roasted macadamia nuts
1/4 cup packed dark brown sugar
1/4 cup honey
2 tbsp canola oil
2 tbsp water
2 tbsp chopped fresh rosemary
2 tsp Maldon sea salt or coarse kosher salt
1/2 tsp cayenne pepper


Preheat oven to 350 degrees. Spray 2 large baking sheets with non stick spray or brush with oil. Place all nuts in a large bowl. Mix brown sugar and remaining ingredients in a small saucepan. Stir over medium heat until sugar dissolves and syrup is smooth. Pour over nuts and toss well to coat.

Divide nut mixutre between pans. Bake until deep golden and thickly glazed, stirring occasionally, about 20 minutes. Watch them carefully so they don’t burn. Cool nuts on sheets, occasionally loosening and separating nuts with spatula. Can be made 5 days in advance. Store airtight at room temperature. Break nuts apart, if necessary, before serving.

From the November 2005 issue of Bon Appetit