HONEY-ROSEMARY GLAZED NUTS (BON APPETIT 11/2005)

HONEY-ROSEMARY GLAZED NUTS (BON APPETIT 11/2005) image

Yield 8 cups

Number Of Ingredients 11

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2 c almonds
2 c walnuts
2 c natural unsalted cashews
2 c dry-roasted macadamia nuts
1/4 c (packed) dark brown sugar
1/4 c 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

Steps:

Preheat oven to 350. spray 2 large rimmed baking sheets with nonstick spray. Place all nuts in large bowl. Mix brown sugar and remaining ingredients in small saucepan. Stir over medium heat until sugar dissolves and syrup is smooth. Pour over nuts; toss to coat. Divide nut mixture between prepared sheets. Bake until deep golden and thickly glazed, stirring occasionally, about 20 minutes. Cool nuts on sheets, occasionally loosening and separating nuts with spatula. Can be make 5 days ahead. Store airtight at room temperature. Break nuts apart, if necessary, before serving.