Bourbon Rosemary Honey Nut Mix

 

Bourbon Rosemary Honey Nut Mix

Bourbon Rosemary Honey Nut Mix.

Well, the Jack Daniel’s that has been languishing in my pantry since my Drunken Prawn post,  has found its way into another astonishing dish! When I saw the recipe in Donna Hay Magazine (issue #84), I was so excited!  Yeah, another delicious way to use up the bourbon!  I have since made these sweet, fragrant nuts a few times and they have caused quite a ruckus in our house. The recipe is so quick and easy, it has become our favourite Friday night snack. Seriously folks, bourbon, rosemary and honey are a flavour combination beyond reason. I have been trying to figure out the meaning of “umami”, and I think with this recipe,  I have finally got it! It just doesn’t get any better!

Another ingredient I have recently become smitten with, is rosemary.  It seems to be finding its way into so many of my creations these days.  So much so,  that being tired of paying dearly for a few sprigs of the heavenly herb, I finally  bought my own plant last week. Now this is a story in itself!  I didn’t read the label very carefully, only to discover that the thing will grow to be 6 feet tall! Where the heck can I plant this giant?  I really have no idea, but I don’t care, because now I will have no end of rosemary at my fingertips… for me and my neighbours!  I may even start a Rosemary series on this blog!

I am bringing a huge bowl of my tasty nut mix over to Angie’s Fiesta Friday this week.  I think the gang will love the recipe!   Thanks so much to our lovely co-hosts; Julie at Hostess at Heart, and Ashley at Too Zesty.

I think this is umami!

I think this is umami!

Bourbon Rosemary Honey Nut Mix

  • Difficulty: Super Easy
  • Print

Ingredients:

1 ½ cups pecans

1 ½ cups almonds

2 tablespoons honey

¼ cup bourbon (Jack Daniel’s)

1 tablespoon olive oil

1 tablespoon sea salt flakes

2 sprigs fresh rosemary

Method:

Preheat oven to 350°F.

Place the pecans, almonds, honey, bourbon, olive oil, salt and rosemary in a bowl and toss to combine. Spread the mixture on a large baking sheet lined with parchment paper. Bake, turning halfway for 20 minutes, or until dark golden and the bourbon has evaporated.

Cool before serving.

You can keep the nut mix in an airtight container for up to one week.

You can try keeping them in an airtight container for a week, but they will be devoured before then!

You can try keeping them in an airtight container for a week, but they will be devoured before then!

 

 

38 Responses to “Bourbon Rosemary Honey Nut Mix”

  1. simplyvegetarian777

    This is fabulously umami chef! Whoa 1/4 cup borboun must have made these drunken nuts 😉.. BTW, I am a huge can of rosemary too!
    That combination sounds awesome 😀❤️

    Reply
  2. MealsWithMel

    Yum!! I’m totally addicted to roasted nuts especially with seasoned with rosemary and bourbon just makes everything better!

    Reply
  3. Les

    YUM ! I’ve been doing — almonds … egg white + assorted spices(siracha) + br sugar .. on a regular basis for a while … ( got to get that handful of almonds every day ! LOL)
    Don’t worry about the rosemary.. it won’t grow that fast. Great in lamb, pork … Use mine all the time. At this time of the year .. take the young shoots .. throw them into the dirt .. for new plants .

    Reply
    • chefjulianna

      Mmmm, I have done nuts with the egg whites and they are so awesome too! But you really need to try it with the bourbon! Haha, I love your idea for starting my very own rosemary forest! 😀

      Reply
  4. Martin @ The Why Chef

    You had me at ‘bourbon’, but love how easy these are to make as well! My nan has a massive rosemary plant (more of a whole bush!) in her back yard that I harvest regularly – the car smells amazing taking it back home!

    Reply
    • chefjulianna

      There is nothing like the smell of rosemary! Every time I walk by this plant I just have to grab a few sprigs – it is almost intoxicating! 😀

      Reply
  5. Natalie Browne

    I have a Rosemary plant that I’ve been growing for about 3 years now and it’s about 2 feet tall, but it’s not very wide. We’re moving in a couple of months, though, so my plan is to dig it out and pot it until I can replant at the new house. I’m crossing my fingers it’ll survive 😬 I’m going to have to try these nuts. They look so yummy. I love the flavour combo!

    Reply
    • chefjulianna

      Good luck with the transplanting, Natalie! It would be a shame to lose your plant after 3 years, but I am told that they are pretty hardy plants! 😀

      Reply
  6. Loretta

    I wouldn’t trust a bowl of those nuts anywhere near me Juliana. Wow, they must pack a mean punch, love, love it!

    Reply
  7. petra08

    I love Donna Hay’s recipes and wow, these nuts looks amazing!
    I couldn’t live without my rosemary bush and can’t wait for it to grow bigger! Fresh herbs are so expensive and every year I find new herbs t add to my herb garden and I am seriously running out of space! It might be the one thing that I can grow that will actually save me money.
    Have a great week ahead 🙂

    Reply
    • chefjulianna

      I can totally relate, Petra! They charge an arm and a leg for a few springs of herbs here too. So I am starting my own herb garden this year at our new place. I have been searching out the little seedlings and there are so many varieties of everything. I don’t even know what to choose! I just can’t wait to have my own herbs and not have to pay those prices! 😀

      Reply
  8. CrumblesAndKale

    I couldn’t be more sad for being allergic to nuts, this sounds amazing with the Jack and honey. Have to try this to almonds instead! 🙂

    Reply
    • chefjulianna

      Oh, I am so sorry about the nut allergy! I think it would be awesome with just the almonds, if you can tolerate them. 🙂

      Reply
  9. Lily

    Now, that’s a great party nut mix. I didn’t know that rosemary grew that big. Huh, now I’m starting to think about all the things you can do with rosemary:)

    Reply
  10. Kaila

    I love using liquor when cooking, it can contribute such a great depth of flavor! The nuts sound divine with all the flavor you’ve added. Thanks for bringing them to the fiesta; I’m sure they’ll be a hit!

    Reply
    • chefjulianna

      I am so happy to share this with the gang at FF, Kaila! I agree on cooking with booze – it adds so much flavour! 😀

      Reply
  11. Karen

    A combination I never would have thought of but delicious sounding nonetheless. Thank you so much for sharing.

    Reply

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