Rosemary and Vanilla Bourbon Spiked Nuts

These rosemary and vanilla spiked nuts are a great snack and would make a nice homemade edible gift for the holidays. I love the flavor profile with hints of bourbon and a perfect balance of sweet and salty from the sea salt and maple and vanilla. I think I’ll try making my next batch with some chipotle powder to spice things up a bit!

So, ummmm…. this is my third recipe in a row with bourbon in it. Have you checked out my Boozy Maple Bourbon Marshmallows (another great holiday edible gift idea!) or my Bourbon Baked Chicken Thighs? Told you I was bourboning all the things lately. Hmmm, what will I come up with next?!

I started out by heating the glaze ingredients stovetop in a skillet, then after adding the nuts and stirring to coat, I transferred them to the oven to finish roasting. To help them crunch up a bit more, I turned off the oven and cracked the door open and then let the nuts cool for about an hour before removing. You don’t necessarily have to do that, but I think it helps.

For the nuts, I used raw cashews for this one, but that’s only because I had an abundance of them on hand. Feel free to use any variety of nuts you have, or a combo of your favorites would be great too! I’m thinking walnuts would be amazing with these flavors!

As always, if you try this making this recipe, tag me in your photo on Instagram so I can see your creations. Use #thefeistykitchen!!