A twist on Momofuku rosemary nuts

There are all sorts of snacks recipes out there, probably as varied as the human taste can go, so pretty varied.

I found this one by chance – It was featured in the New York Times ( February 2015, Momofuku Milk Bar Approved Snack);  As usual, I tweaked it and… Voilà 🙂

Yields 4c of herbed nuts, with about 5 min active work.

Overall time about an hour (10 min roasting, 5 min mixing, 45 min cooling)


  • 1 c almonds
  • 1c walnuts
  • 1c pecans
  • 1c pistachios
  • 1 TBSP coconut oil
  • About 2 TBSP molasses
  • About 1 TBSP honey
  • 2 TBSP dried rosemary
  • 2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp turmeric (Added this one on a whim, because it’s good for you)


  • Pre-heat the oven to 350F
  • Spread the nuts on a cookie sheet and roast for about 10 min, until they begin to brown and get fragrant (Trust your nose! Get them out as soon as it starts to smell good)
  • Meanwhile, mix the rest in a  large bowl, I measure molasses and honey with a soup spoon – no worries if it’s still covered in gooey sticky sweetness
  • Add the warm nuts to the bowl, and mix throroughly: the heat will help liquify and blend everything; as long as you mix thoroughly with heart for a few minutes, you’ll be good
  • Spread the coated nuts back on the baking sheet, and let them cool+dry completely before boxing
  • Done!

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