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    Texas Pete® Spicy Candied Nuts with Fried Rosemary Salt


    • 1/4 C Fresh Rosemary, whole sprigs
    • 1 C Coarse sea salt
    • 2 C Almonds, whole, raw
    • 2 C Pecans, whole, raw
    • 2 C Hazelnuts, whole, raw
    • 2 C Cashews, whole, raw
    • 2 C Macadamia nuts, whole, raw
    • 2 C Texas Pete Hotter Hot Sauce
    • 3 Egg Whites
    • 3 tbsp Water
    • 1 1/2 C Sugar
    • 1 1/2 C Brown Sugar
    • 2 tsp Cinnamon


    YIELD: 2 1/2 quarts candied nuts, 1 1/4 cups rosemary salt

    1. For Fried Rosemary Salt: fry whole rosemary sprigs at 350 degrees for 1 minute or until they stop bubbling in the fryer.  Drain on paper towel. Remove leaves and finely chop.  Combine 1/4 cup finely chopped fried rosemary with coarse sea salt.  Reserve.

    2. Heat oven to 225 degrees.  Combine nuts and Texas Pete Hotter Hot Sauce in a large bowl;  mix well.  Let stand for 15 minutes;  strain nuts, discarding excess hot sauce.  Spread nuts in a single layer on sheet trays.  Bake until nuts are dried, stirring occasionally, about 40 minutes.  Cool completely.

    3. Heat oven to 300 degrees.  In a large bowl, whip egg whites and water until white and foamy.  Add nuts; stir until well coated.  In a medium bowl, mix sugar, brown sugar and cinnamon.  Add sugar mixure to coated nuts; stir until well combines.  Spread nuts in a single layer on parchment line sheet trays; bake, stirring occasionally, until sugar caramelizes and nuts are deep golden brown, about 30 to 40 minutes.  Cool completely.  Break apart any clusters.

    4. Sprinkle with Fried Rosemary Salt before serving.

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