Candied Nuts with Smoked Chile + Rosemary

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Makes 4 cups
4 cups whole, raw, unsalted nuts (I used walnuts, cashews and almonds)
1/4 cup real maple syrup
1-2 teaspoons smoked chile flakes (more or less depending on heat)
1/2 stick unsalted butter
1 6-inch fresh rosemary stem, leaves chopped (stem discarded)
1 pinch flaky sea salt
1 pinch granulated sugar
3 cranks fresh cracked pepper
1. In large cast iron skillet, melt butter with maple syrup, smoked chile flakes and rosemary over medium-high heat until melted and bubbling.  
2. Add nuts, and stir constantly for about 5 minutes to completely coat and heat, or until no liquid can be seen on the bottom of the pan.
3. Pour nuts in a single layer on a large sheet pan lined with parchment paper and immediately sprinkle with flaky salt, pepper and sugar.
4. Let cool completely, and break up any clusters that have stuck together.
5. Serve immediately or store in an airtight container for up to one week.

kerry guice

Member since Feb 2010

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