Smoky Bourbon Bar Nuts
Sweet-savory crunch, a whisper of heat, and just enough bourbon swagger—perfect with cocktails or a late-night snack.
Recipe Category: Nicole’s Classics
Ingredients: almonds, bourbon, brown sugar, cashews, cayenne, chili powder, cumin, fresh rosemary, kosher salt, olive oil, pecans, pistachios, smoked paprika, walnuts
Dificulity level: Easy

Yield & Timing
| Makes | Prep Time | Bake Time | Cool Time | Total Time |
|---|---|---|---|---|
| ≈ 6 cups (about 12–16 bar portions) | 5 min | 20 min | 20 min | 45 min |
Ingredient Line-Up
| Item | Amount | Metric |
|---|---|---|
| Raw almonds | 1 cup | 140 g |
| Raw cashews | 1 cup | 135 g |
| Raw walnut halves | 1 cup | 110 g |
| Raw pecan halves | 1 cup | 110 g |
| Raw, shelled pistachios | 1 cup | 135 g |
| Extra-virgin olive oil | 2 Tbsp | 30 mL |
| Fresh rosemary, roughly chopped | 2 Tbsp | 4 g |
| Bourbon | 2 Tbsp | 30 mL |
| Light brown sugar, packed | ⅓ cup | 65 g |
| Kosher salt | 2 tsp | 8 g |
| Smoked paprika | 1 tsp | 2 g |
| Ground cumin | 1 tsp | 2 g |
| Chili powder | 1 tsp | 2 g |
| Cayenne pepper | ¼ tsp (optional) | 0.5 g |

Storage
- Shelf life: 2 weeks in a cool, dry pantry (airtight).
- Freezer: Up to 3 months; thaw uncovered so they stay crisp.
Serve alongside your favorite cocktail or craft beer—the smoky-sweet crunch is habit-forming.
Method
- Toast the nuts Heat oven to 325 °F (165 °C). Spread almonds, cashews, walnuts, pecans, and pistachios on a rimmed sheet pan in a single layer. Bake 18–20 min, stirring halfway, until lightly golden and fragrant.
- Infuse the oil Meanwhile, warm olive oil in a small saucepan over low heat with chopped rosemary for about 2 min—just until the herbs sizzle and perfume the oil. Remove from heat; stir in the bourbon (it will bubble briefly).
- Season Slide the hot nuts into a large bowl. Immediately drizzle with the warm rosemary-bourbon oil and toss to coat. Sprinkle on brown sugar, salt, smoked paprika, cumin, chili powder, and cayenne. Toss again until every nut is glossy and spice-kissed.
- Cool & store Return nuts to the sheet pan, spread out, and let cool completely—about 20 min. Transfer to an airtight jar or container.
