Recipe courtesy of Elizabeth Goel and Suyai Steinhauer

Nutcracker Cones

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 35 min
  • Cook: 15 min
  • Yield: 8 to 10 servings
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4 cups mixed, raw unsalted nuts

4 tablespoon unsalted butter

1 teaspoon cayenne pepper

Brown sugar, to taste

1/4 cup fresh rosemary, leaves, plus more for garnish

2 lemons, zested

Maldon sea salt or fleur de sel


  1. Toast nuts on sheet pan for 10 minutes in a preheated 350 degrees F oven.
  2. Melt butter with cayenne, sugar and rosemary. Put toasted nuts in large saute pan, add butter mixture, lemon zest, salt and stir over medium heat until thoroughly mixed and butter cooks away. Adjust seasoning, as needed. Serve in paper cones with fresh rosemary garnish.