"I have a soft spot for spice, so for parties, I mix up a bowl of candied nuts tossed with paprika, cayenne, rosemary and orange zest." —Curtis Stone

Makes 6 cups


  • 1 1/2 cups raw cashews
  • 1 1/2 cups raw pecans
  • 1 cup raw almonds
  • 2 Tbsp. plus 2 tsp. turbinado sugar, divided
  • 2 tsp. sea salt, divided
  • 2 tsp. coarsely chopped rosemary
  • 1/2 tsp. cayenne pepper
  • 1/8 tsp. smoked paprika
  • 1 Tbsp. honey
  • 1 Tbsp. unsulphured molasses
  • 1/2 tsp. grated orange zest


Active time: 15 minutes
Total time: 2 hours

Preheat oven to 325°. Line a large rimmed baking sheet with parchment paper. In a large bowl, combine cashews, pecans, almonds, 2 Tbsp. sugar, 1½ tsp. salt, rosemary, cayenne, and paprika. In a microwave-safe bowl, combine honey, molasses, and orange zest; microwave on high for 10 seconds. Pour hot honey mixture over nuts and stir to coat. Spread nuts on prepared baking sheet in a single layer and sprinkle with remaining 2 tsp. sugar and ½ tsp. salt.

Bake in center of oven without stirring for 30 to 35 minutes, until nuts are lightly browned and sugar is caramelized (nuts will harden as they cool). Let cool completely, about 1 hour. Break nuts apart and transfer to a serving bowl. Nuts will keep in an airtight container for 2 days.

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