Smoky Bourbon Bar Nuts

Shelf life: 2 weeks in a cool, dry pantry (airtight).
Freezer: Up to 3 months; thaw uncovered so they stay crisp.

Sweet-savory crunch, a whisper of heat, and just enough bourbon swagger—perfect with cocktails or a late-night snack.

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

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

Serve alongside your favorite cocktail or craft beer—the smoky-sweet crunch is habit-forming.

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.