Sweet & Spicy Glazed Nuts with Cranberries and Rosemary
A seriously addictive mix of crunchy, sweet, salty, spicy and chewy, this mix comes together quickly in one pan with very little mess. Make a double batch to give as holiday gifts, or stash extra in the freezer to have on hand for drop-in guests.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 3 1/2 cups
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoons cayenne pepper
- 16 ounces whole shelled unsalted nuts (almonds, walnuts, pecans, or a mix of your favorites)
- 4 tablespoons unsalted butter
- 6 tablespoons dark brown sugar
- 2 tablespoons water
- 2 cups dried cranberries
- 2 tablespoons minced fresh rosemary
- Line a standard sized cookie sheet with parchment paper or buttered aluminum foil. Combine salt, cumin, cinnamon and cayenne in a small bowl. Set aside.
- Heat a large non-stick skillet over medium-high heat. Add nuts and toast, stirring often, until lightly browned and fragrant (approximately 5 minutes).
- Add butter to pan and stir until melted. Stir in salt-spice mix and combine for 1 minute.
- Add sugar and water to pan (caution—it may splatter as the water hits the melted butter). Stir often until mixture thickens and nuts are well coated, about 2 minutes.
- Spread glazed nuts on prepared cookie sheet, break up clumps with the spatula and cool completely. Combine with cranberries and rosemary and store in an airtight container in the refrigerator for up to one week or freezer for up to one month. Bring to room temperature before serving.