Honey Rosemary Glazed Nuts Recipes

HONEY GLAZED NUTS

Steps:

• Preheat oven to 375 degrees.
• Toss all the ingredients together. Transfer almonds to a greased baking sheet. Bake for 25 to 30 minutes until lightly toasted, stirring occasionally. Cool. Store in an airtight container.

ROSEMARY HONEY

Steps:

• Bring honey and rosemary to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor.

HONEY-ROSEMARY GLAZED NUTS (BON APPETIT 11/2005)

Steps:

• Preheat oven to 350. spray 2 large rimmed baking sheets with nonstick spray. Place all nuts in large bowl. Mix brown sugar and remaining ingredients in small saucepan. Stir over medium heat until sugar dissolves and syrup is smooth. Pour over nuts; toss to coat. Divide nut mixture between prepared sheets. Bake until deep golden and thickly glazed, stirring occasionally, about 20 minutes. Cool nuts on sheets, occasionally loosening and separating nuts with spatula. Can be make 5 days ahead. Store airtight at room temperature. Break nuts apart, if necessary, before serving.

HONEY- ROSEMARY GLAZED NUTS

Steps:

• Preheat oven to 350 degrees. Spray 2 large (1/2 sheet pans) or one 3/4 sheet pan with non stick spray. Place all nuts in a large bowl. Mix brown sugar and remaining ingredients in a small sauce pan. Stir over medium heat until sugar dissolves and syrup is smooth. Pour over nuts and toss well to coat. Divide nut mixutre between pans. Bake until deep golden and thickly galzed, stirring occasionally, about 20 minutes. See note above. cool nuts on sheets, occasionally loosening and separating nuts with spatula. Can be make 5 days in advance. Store airthight at room temperature. Break nuts apart, if necessary, before serving.

MIXED NUTS WITH ROSEMARY

Steps:

• Preheat oven to 350 degrees F.
• Melt butter with dried rosemary, salt, and cayenne. Pour this mixture over 3 cups mixed nuts, tossing to coat them. Bake the nuts on a cookie sheet for 10 minutes, stirring occasionally.

HONEY GLAZED MIXED NUTS

Steps:

• In a large skillet, combine the ingredients and cook on medium high heat for 2 to 3 minutes or until glaze starts to simmer and turns foams.
• Spread onto a greased baking sheet, separating slightly with a fork; cool completely.

SPICED HONEY-GLAZED NUTS

Steps:

• Position a rack in the center of the oven and preheat the oven to 350.
• Spread the nuts on a large rimmed baking sheet. Bake just until the nuts are warm to the touch, about 3 minutes. Remove baking sheet from oven. Drizzle nuts with honey and corn syrup, and mix well. Continue baking, stirring often with oiled spatula (I used Pam) until the liquid has evaporated into a glaze, about 10-12 minutes.
• Mix the sugar, salt, cumin, chili powder and cayenne pepper in a large bowl. Add the nuts and mix well to coat them with the spiced sugar. Transfer to a clean baking sheet to cool, breaking up the nuts that may have stuck together. They will crisp as they cool.
• Store in airtight container at room temp for up to one week.

GLAZED ROSEMARY HONEY MUSHROOMS

Steps:

• Preheat onven to 325 degrees.
• In a heavy bottom pan place oil through salt and pepper heat and whisk to blend and melt honey. Add mushrooms and toss to coat.
• Bake for 30-40 minutes stirring a couple times. Serve with a sprig of rosemary.

ROSEMARY MAPLE GLAZED NUTS

Steps:

• In a large skillet or Dutch oven, toast the nuts over medium heat, stirring frequently so that they don't burn.
• In a small saucepan, melt butter and maple syrup together. Once melted, add rosemary and cayenne.
• When the nuts are toasted (when the vast majority have darkened spots), pour the butter mixture over the nuts and toss to coat.
• Spread the glazed nuts out on a silpat or parchment lined cookie sheet (makes for far easier clean up) and roast in a 350 degree oven for 15-20 minutes, depending on your desired level of roast.
• When you take the nuts out of the oven, sprinkle the salt over the top, so that it adheres to the still-sticky nuts.

HONEY ROSEMARY CARROTS

Steps:

• Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

HONEY & ROSEMARY FRIED CHICKEN

Steps:

• Wash chicken and pat dry.
• Mix flour with garlic powder, salt, and pepper.
• Dip chicken in seasoned flour, then buttermilk, then seasoned flour again. Set aside.
• In a large skillet, heat oil to 325°F over medium-high heat. Add chicken, skin-side down, beginning with the dark meat. Keeping oil at 325°F, cook each side for 5 to 6 minutes covered and then 5 to 6 minutes uncovered, for a total cooking time of 20 to 24 minutes. Drain chicken on a wire rack.
• To serve, drizzle Honey Rosemary Glaze over chicken, if desired.
• For Honey Rosemary Glaze: In a small saucepan, combine honey, butter, and rosemary. Cook over low heat on stovetop until butter has melted. Stir to combine.
• Chef's note: Use more flour to offset salt. Also, be sure you only "warm" honey--don't let it get hot enough to boil! I used chicken tenders (see photo).