October 22nd is Nut Day

Bourbon Rosemary Nuts

3 c. whole nuts, your choice

1 c. packed light brown sugar

¼ c. bourbon

2 Tbsp. water

2 Tbsp. dried rosemary

2 tsp. ground cumin

1 tsp. coarse salt

¼ tsp. cayenne or to taste

Toast nuts in a preheated 375° oven.  (This will take about 15 to 20 minutes depending upon the type of nuts you use.)  Shake the pan occasionally to keep them from burning on the bottom.  Set aside to cool while preparing the syrup.  Heat the brown sugar, bourbon, and water to a boil.  Allow to boil for 10 minutes.  Combine spices in a small bowl.  When the syrup has boiled for 10 minutes, remove from heat and stir in the toasted nuts.  Toss to coat well and then stir in the spice mixture.  Mix well.  Do this quickly because it sets up fast.  Spread the coated nuts onto a buttered baking sheet and separate with a fork – don’t use your fingers, syrup will burn.  Allow to cool and enjoy!