Rosemary Burbon Nuts – a delicious recipe with nuts, brown sugar, burbon, water, Rosemary, ground cumin. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
905
kcal
Calories
57
g
Fat
89
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups of whole nuts (I use almonds, 1 cup packed light brown sugar, 1/4 cup burbon, 2TBS water, and more.
Yes, Rosemary Burbon Nuts falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
