Rosemary Burbon Nuts

Name: Rosemary Burbon Nuts
Ingredients: 3 cups of whole nuts (I use almonds; 1 cup packed light brown sugar; 1/4 cup burbon; 2TBS water; 2TBS dried Rosemary; 2 tsp ground cumin; 1tsp course salt; 1/4 cayenne (I use more than this, but I like the bite!)

8 ingredients

2 steps

Ingredients

3 cups of whole nuts (I use almonds
1 cup packed light brown sugar
1/4 cup burbon
2TBS water
2TBS dried Rosemary
2 tsp ground cumin
1tsp course salt
1/4 cayenne (I use more than this, but I like the bite!)

Directions

1

Toast nuts in a preheated 375 oven. This will take about 15-20 min, depending on the type of nut. Shake the pan occasionally to keep them from burning on the bottom. Set aside.
2

Heat brown sugar, burbon and water to a boil. Allow to boil for 10 min, stirring occasionally. It's important to let them boil for this long! Combine spices in a small bowl. When the syrup has boiled for 10 minutes, remove from hear and stir in the toasted nuts and coat well. This part has to be done quickly. When they're coated, stir in the spices, stir well and go fast! Spread the nuts out on a buttered baking sheet and separate them with a fork. Don't use your fingers as the syrup will burn you. Allow to cool and store in a tightly sealed container.