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let's just say I went nuts about the nuts. These are positively addictive and I loved the addition of the rosemary. I subbed almonds for the pecans as I haven't seen pecans here in months. Delicious.
I used the nuts I had on hand, natural almonds, walnuts and pecans, but next time I will use the nuts indicated in the recipe. I think the spice mixture would adhere better to nuts which have some skin or grooves. I only used 2 tablespoons of finely chopped fresh rosemary, substituted ground chipotle powder for the cayenne, and 2 tsp of Splenda Brown Sugar blend for the regular brown sugar. Next time I will reduce the butter to 1 tbsp because I found them a tad greasy.