Honey & Rosemary Glazed Nuts

Prep Time
Cook Time
Ready In

"Makes 8 cups. These can be made 5 days ahead and stored in an airtight container at room temperature - you may need to break the nuts apart before serving. Recipe source: Bon Appetit (November 2005)"

Original recipe yields 16 servings


  • Serving Size: 1 (92.4 g)
  • Calories 308.9
  • Total Fat - 26.5 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 0 mg
  • Sodium - 14455.1 mg
  • Total Carbohydrate - 15.2 g
  • Dietary Fiber - 3.3 g
  • Sugars - 8.1 g
  • Protein - 8 g
  • Calcium - 53.1 mg
  • Iron - 1.5 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Spray 2 rimmed cookie sheets with nonstick cooking spray.

Step 3

In a large bowl place all the nuts.

Step 4

In a saucepan add all remaining ingredients, stirring over medium heat until sugar dissolves and syrup is smooth. Pour over nuts; toss.

Step 5

Divide nut mixture between the prepared cookie sheets and bake until deep golden and thickly glazed, stirring occasionally - this will take about 20 minutes. Cool on the sets, loosening and separating the nuts with a spatula.

Step 6

Store in an airtight container at room temperature for up to 5 days.

Tips & Variations

No special items needed.



Outstanding! These nuts are ADDICTIVE! I thought I had almonds in my pantry but didn't - so I subbed them with pecans. I also chose to double the cashews in place of macadamia, because we love cashews. The honey, brown sugar, and rosemary combo....YUM! I am putting this recipe into my Best of 2021 file. (Note for me next time: check on the nuts before the time listed as mine were almost overdone.)

review by:
(13 Feb 2021)