Nuts for lunch? That’s nuts … or is it? I’m not suggesting you eat just nuts for your midday meal, but they make the perfect brown bag accompaniment to a fresh salad or simple sandwich.

Vanishing Party Nuts


2 Tbsp / 30 ml raw turbinado sugar or other unrefined sugar, divided
1 tsp / 5 ml coarse sea salt
¼ tsp / 1.25 ml cayenne pepper
2 cups / 480 ml of your favorite unsalted mixed nuts, such as almonds, walnuts, cashews, Brazil nuts and hazelnuts
1 Tbsp / 15 ml organic unsulfured molasses
1 heaping Tbsp / 15 ml fresh rosemary leaves


1. Preheat oven to 350°F / 175°C. Mix 1 Tbsp / 15 ml turbinado sugar, salt and cayenne in a small bowl. Spread out nuts on a baking sheet and roast in oven until hot, about 5 minutes.

2. Transfer nuts to a medium-sized bowl. Add sugar mixture, molasses and rosemary to bowl. Stir well to combine. (Heat from nuts will cause seasonings to melt slightly and adhere.) Add remaining 1 Tbsp / 15 ml turbinado sugar and stir again to evenly
distribute over nuts. Serve warm. Store leftover nuts at room temperature in a sealed container.

*Recipe and image courtesy of Tosca Reno, New York Times Best-Selling Author of Just the Rules.*