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The KILIG Kitchen · Festive & Seasonal Specials
Honey-Rosemary Candied Nuts
VGGFDF
Ingredients
- Almonds - 1 cup (120 g)
- Cashews - 1 cup (120 g)
- Pecans or walnuts - ½ cup (60 g)
- Honey - 2 tbsp (30 ml)
- Olive oil - 1 tbsp (15 ml)
- Rosemary - 1 tsp, finely chopped
- Chili flakes - ½ tsp (2 g)
- Salt - ½ tsp (3 g)
Method
- Mix honey, oil, rosemary, chili flakes, and salt; toss in nuts to coat.
- Spread on foil-lined tray and Air Fry at 165°C for 7 min, shaking midway.
- Cool completely to set glaze.
Chef's Notes
Warm, aromatic, and perfect for gifting or cocktail snacks.
Serving Suggestions
Jar them up with ribbon or sprinkle over cheese boards.