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Sweet and Savory Mixed Nuts

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Sweet and Savory Mixed Nuts

Sweet and Savory Mixed Nuts
Frances Janisch
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total prep
These nuts are so versatile, you'll want to keep a batch at the ready in your freezer all the time. Serve them as a sweet and savory nibble with cocktails, or add them to a cheese plate. Sprinkle a handful on top of sauteed string beans or mashed sweet potatoes, or toss them into a salad for that extra punch. Use any nuts you like, but a mix of almonds, cashews, hazelnuts, macadamias, walnuts and pecans is sure to please any crowd.


  • 1 pound mixed nuts (such as almonds, pecans, cashews, walnuts, peanuts, hazelnuts, macadamias)
  • 3 tablespoons dark brown sugar
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


  • Gather these tools: Tools: cutting board, chef's knife, measuring spoons, rimmed sheet pan, wooden spoon, small saucepan
  • Position a rack in the center of the oven and preheat the oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and set aside.
  • In a small saucepan over medium-high heat, combine the brown sugar and butter, just until melted. Add in the herbs, Worcestershire, salt, and pepper. Pour this evenly over the nuts, tossing well to coat.
  • Bake the nuts for 10 minutes. Remove from the oven and stir to redistribute the coating. Return to the overn for another 5 minutes until toasted and browned. Remove from the pan from the over and stir the nuts a few times, until the nuts cool a bit and the coating dries.
  • Serve once completely cooled.
  • Store in an airtight container or resealable plastic bag in the refrigerator for up to one week, or in the freezer for up to six months.