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Spicy Beer Nuts with Rosemary
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makes 2 cups

This is the ultimate five-minute snack that will have your guests searching every bowl in your house for more. My sneaky little shortcut is buying a big can of mixed roasted nuts and then quickly toasting them in a skillet with olive oil, rosemary (which gets nicely crunchy), red pepper flakes, sugar and garlic powder. Small effort, big reward. Try it at your next cocktail party or on game day.

Technique tip: The nuts can be stored in an airtight container at room temperature for up to 3 days. You can warm them in the oven for a couple of minutes before serving, if you like.


    • 1/4 cup extra virgin olive oil
    • 1/4 cup fresh rosemary leaves
    • 2 cups mixed roasted nuts
    • 1 teaspoon red pepper flakes
    • 1 teaspoon sugar
    • 1/2 teaspoon garlic powder
    • Kosher salt


In a large skillet, heat the olive oil over medium-high heat. Add the rosemary and cook, stirring, until the sizzling slows, about 30 seconds. Add the nuts, red pepper flakes, sugar, garlic powder, and a generous pinch of salt. Cook, tossing, until the nuts are very fragrant, 3 to 5 minutes. Transfer to a large plate to cool. Serve warm or at room temperature.

Excerpted from Just Cook It!: 145 Built-to-Be-Easy Recipes That Are Totally Delicious by Justin Chapple. Copyright © 2018. Reprinted by permission of Houghton Mifflin Harcourt.

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