This bar snack is a major upgrade from a bowl of mixed nuts. Bacon fat makes them rich and savory that’s balanced out by a touch of sugar, cayenne pepper, soy sauce, and fresh rosemary. In this recipe, the cooked bacon is reserved for another use, but you could add it back into the nut mix if you are serving it immediately. You can also use other (or less) types of nuts as long as you keep the amounts the same.

Paige Grandjean


Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

Recipe Summary test

15 mins
1 hr
Serves 12


Ingredient Checklist


Instructions Checklist
  • Stir together rosemary, granulated sugar, salt, and cayenne pepper in a small bowl. Set aside. Cook the bacon in a large skillet over medium, turning occasionally, until crisp, 14 to 18 minutes. Transfer bacon to a plate lined with paper towels; reserve for another use. Pour drippings through a fine mesh strainer into a bowl; discard solids. Wipe skillet clean.

  • Heat 3 tablespoons of the drippings in the skillet over medium. Add cashews, pecan halves, almonds, hazelnuts, soy sauce, and reserved rosemary mixture. Cook, stirring often, until nuts are coated and sugar has melted, 2 to 4 minutes.

  • Transfer nuts to a baking sheet lined with parchment paper; spread in one layer. Bake at 350°F until toasted, stirring occasionally, 10 to 14 minutes. Cool completely, 30 minutes. Store in an airtight container up to 1 week.