These nuts make my Thanksgiving table every year and the batch is large enough that I usually have enough leftover to serve again at Christmas! Very well-loved, these Spiced Nuts with Rosemary encapsulate the slightly sticky yet crunchy caramelized texture you want from a candied nut. Perfectly balanced sweet and salty, they have a bit of an after-kick from the smoky chipotle, a touch of orange and lots of fresh rosemary. Absolutely delectable flavors and textures that go well on both your appetizer AND dessert table.
My Spiced Nuts with Rosemary always garner attention and compliments, and I watch as people return to the dish over and over. Deliciously addictive! Easy to make, be the star of the potluck this year with this recipe.
Spiced Nuts with Rosemary are one of the reasons I like to grow my own rosemary plant each year! That seems kind of extreme, I know, and I obviously use rosemary in plenty of other recipes, but this one always comes to mind when planting season arrives. I wait all year long to pull this recipe out for the holidays.
The nuts will be super-sticky when you pull them out of the oven, but they firm up when cool. Be sure not to let them cool too long directly on the pan or you will have one big brick of nuts. I transfer them to a Silpat when they are still hot.
Nuts and seeds are low-FODMAP in very small amounts, except for cashews and pistachios, which are quite high in FODMAPs. A small handful of these nuts are low-FODMAP, as long as you don't use cashews or pistachios. I do include some cashews because guests love them so much.
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