Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
3-Ingredient Brown Sugar and Rosemary Nuts
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- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 427
- Total Fat
- 31 g
- Saturated Fat
- 5 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 23 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
Crystalized brown sugar coats each nut for sweet crunch in this irresistible mix scented with fresh rosemary and a hit of black pepper. We suggest using a blend of nuts but you could also go with just a single variety, like buttery cashews or earthy pecans. Ready in just 20 minutes, these morsels are perfect for cocktail hour, a festive grazing board or a pre-dinner nibble. The generous yield also makes them ideal for gifting: Tuck them into cellophane bags tied with ribbon for a homemade treat.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 427
- Total Fat
- 31 g
- Saturated Fat
- 5 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 23 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Scatter the nuts over the prepared baking sheet in an even layer. Bake until the nuts are aromatic and lightly toasted, 6 to 10 minutes. Reserve the baking sheet with parchment paper.
- Combine the brown sugar and 3 tablespoons water in a large saucepan or Dutch oven. Cook over medium heat, stirring occasionally, until the mixture is foaming and slightly reduced, 6 to 8 minutes (see Cook’s Note); if you drag a wooden spoon across the bottom of the pot it should leave a clean trail behind before filling back in. Add the toasted nuts, rosemary and 1/2 teaspoon black pepper to the pot and fold to fully coat the nuts. Continue to cook until the sugar begins to crystalize around the nuts, 3 to 5 minutes.
- Return the nuts to the parchment-lined baking sheet and spread them out in a single layer. Let cool fully before serving. The nuts can be stored in an airtight container at room temperature for up to a week.
Cook’s Note
Achieving the proper consistency for the brown sugar syrup depends on the amount of moisture in the sugar to start; older, drier brown sugar will caramelize faster than moister sugar from a fresher bag.
