My grandmother’s house always smelled like a cozy winter dream because of her roasted Christmas Nuts. They would get eaten very fast; she’d make a batch nearly every day. The toasty cinnamon and butter wafts will get you—they are so hard to resist. Bring a batch to any holiday gathering, and you’ll be the most popular!
*Feel free to substitute different nut varieties based on preference or allergy.
Notes: butter is salted.
Christmas Nuts
Ingredients: 2 cups whole walnuts, 2 cups pecan halves, 1 cup roasted pistachios, 1/3 cup melted butter, 1/2 cup light brown sugar, 1 tbsp. ground cinnamon, 1/2 tsp. cayenne pepper (optional), 1 tsp. flaky sea salt, 2 tsp. chopped fresh rosemary.
Makes approximately 5 cups.
1. Preheat/prep: Preheat oven to 400 F. Line a large baking tray with parchment paper. Melt the butter slowly until just foamy.
2. Mix and Roast: Tip walnuts, pecans, and pistachios onto the lined sheet and distribute them into an even layer. Drizzle over the butter and sprinkle over the brown sugar, cinnamon and cayenne pepper (if using). Toss to coat well and redistribute the nuts into an even layer. Roast for 15 minutes, then give them a turn with a spatula and roast for 15 minutes more.
3. Remove the nuts from the oven and immediately sprinkle over the sea salt and rosemary. Mix to combine and pour into a serving bowl or covered container for later. It keeps up to one week.