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LivingFood and DrinkHoney-Rosemary Glazed Nuts

Honey-Rosemary Glazed Nuts

by Susan Hanna

honey-rosemary glazed nuts

We always make a few batches of these delicious glazed nuts for the holidays. The sugar and honey make them shiny and sweet, while the rosemary, salt and cayenne add a savoury depth of flavour. The recipe calls for almonds, walnuts, cashews and macadamia nuts, but use whatever combination you like, providing it adds up to eight cups of nuts. You may want to make two batches, because they won’t last long!

Avoiding Additives and Preservatives

If you use canola, check to make sure it does not contain preservatives. Nuts can contain sulfites, so read the label. Use natural honey and fresh rosemary, and make sure the cayenne does not contain colour or anti-caking agents. For more recipes using all-natural ingredients, visit


  • Oil to brush on baking sheets (or line the sheets with parchment paper)
  • 2 cups (500 ml) almonds
  • 2 cups (500 ml) walnuts
  • 2 cups (500 ml) natural unsalted cashews
  • 2 cups (500 ml) dry roasted macadamia nuts
  • ¼ cup (60 ml) packed dark brown sugar
  • ¼ cup (60 ml) honey
  • 2 tbsp (30 ml) canola oil
  • 2 tbsp (30 ml) water
  • 2 tbsp (30 ml) chopped fresh rosemary
  • 2 tsp (10 ml) Maldon sea salt or coarse kosher salt
  • ½ tsp (2.5 ml) cayenne pepper


  1. Preheat oven to 350 degrees F (177 degrees C).
  2. Brush 2 large baking sheets with oil or line them with parchment paper.
  3. Place all nuts in a large bowl.
  4. Mix brown sugar and remaining ingredients in a small saucepan.
  5. Stir over medium heat until sugar dissolves and syrup is smooth.
  6. Pour over nuts and toss well to coat.
  7. Divide nut mixture between pans.
  8. Bake until deep golden and thickly glazed, stirring occasionally, about 20 minutes. Watch them carefully so they don’t burn.
  9. Cool nuts on sheets, occasionally loosening and separating nuts with spatula.

Can be made 5 days in advance. Store airtight at room temperature. Break nuts apart, if necessary, before serving.

From the November 2005 issue of Bon Appetit




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