Nuts: Sweet and Smoky Bar

Simply before Christmas, Pat and I stopped into Costco for a few things and when I rounded the corner to head to checkout, I spotted a giant container of mixed nuts. Instantly I was inspired for a sweet and smoky bar nut to serve at everyone at the table’s appetizer-only Christmas party. I’m also making them again for New Year’s Eve, because they are incredibly unfussy and satisfying.

I’m not kidding you, these should come with a warning that reads: “warning you may eat the entire bowl” because oh-muh-lord I could actually eat my weight in these. Salty, slightly sweet and smoky. It’s the dependable combination with fresh rosemary and toasty nuts.

To Make These Sweet and Smoky Bar Nuts Gather:

• mix of nuts (unsalted)
• unsalted butter
• dark brown sugar
• fresh rosemary
• coarse sea salt
• chipotle powder

Preheat your oven to 350℉ (or 180℃) and line a rimmed, metal baking sheet with parchment paper.

Scatter 1 pound of mix of unsalted nuts onto the pan and toast on the middle rack of your oven for 8 minutes. I rotate my pan halfway to ensure even toasting.

Meanwhile, in a large mixing bowl, combine 2 tablespoons melted unsalted butter, 1 tablespoon dark brown sugar, 1 tablespoon minced fresh rosemary, 2 teaspoons coarse sea salt and 1/2 teaspoon chipotle powder.

I like to use coarse sea salt so that the warm butter doesn’t dissolve the salt, which will give extra texture to these nuts.

Once the nuts have toasted for 8 minutes, carefully transfer them to the bowl with the rosemary/butter mixture.

Use a spatula to toss and coat the nuts. Keep doing this until the nuts cool and the mixture becomes slightly sticky and coats the nuts well.

For those of you that love sweet and salty or sweet, salty and smoky, prepare to fall in love!

Enjoy! And if you give this method a try, let me know! Snap a photo and tag me on twitter or instagram!