Candied Rosemary Walnuts

'Tis the season of dinner parties, office parties and holiday cheer. If you're like me, your calendar is already starting to fill up with various activities that might leave you scrambling for last minute gifts. When it comes to edible tokens of appreciation, I love nuts because they're easy to make in large batches, and typically keep their freshness for a while. If you're looking for a hostess or Christmas gift, or want to treat your colleagues to something salty and sweet, these are it. They have everything you need in one bite: salty, sweet, a touch of spice, and the warmth of the rosemary truly celebrates the late fall weather. Cheers!


4 cups unsalted walnuts
1/4 cup butter
1 tablespoon sugar
2 tablespoons fresh rosemary, chopped
1/8 teaspoon cayenne pepper
Sea salt

Spread walnuts on a sheet pan and roast at 375 degrees for 8 to 10 minutes, until fragrant and toasted. Set aside.

In a medium saucepan, melt the butter and sugar together over low heat. Add the rosemary, cayenne, and a sprinkling of sea salt. Stir to combine. Add the warm walnuts and stir until evenly coated. Pour walnuts back on the sheet pan to cool.

Store at room temperature for up to 1 week.