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Sweet and spicy all at once, these rose water-scented nuts are the perfect partner to a sparkling wine cocktail--and a sun-drenched patio.

Source: Better Homes and Gardens


Recipe Summary

20 mins
1 hr
1 1/2 cups


Ingredient Checklist


Instructions Checklist
  • Line a shallow baking pan with foil; butter foil.

  • In a medium saucepan combine sugar, 2 tablespoons water, and the rose water. Bring to boiling over medium-high heat, stirring to dissolve sugar. Stir in almonds. Reduce heat to medium; cook 4 to 5 minutes or until syrup thickens slightly, stirring often. Reduce heat to medium-low. Stir in salt and cumin seeds. Cook 7 to 8 minutes more or until sugar is caramelized and nuts are glazed, stirring frequently. (Caution: Mixture will be very hot.)

  • Spread nuts in a single layer in prepared pan. Sprinkle with rose petals; let cool. Break apart to serve. Store in an airtight container up to 1 week.

*To Toast Almonds

Arrange almonds in a single layer on a baking sheet. Bake in a 350°F oven 5 minutes; let cool.

**To Toast Cumin Seeds

In a small skillet toast cumin seeds over medium heat 1 to 2 minutes or until aromatic and golden; let cool.

Nutrition Facts

156 calories; fat 9g; saturated fat 1g; carbohydrates 17g; mono fat 6g; poly fat 2g; insoluble fiber 2g; sugars 13g; protein 4g; vitamin a 82.1IU; vitamin c 1.3mg; riboflavin 0.2mg; niacin equivalents 0.7mg; folate 9.3mcg; sodium 141mg; potassium 139mg; calcium 51mg; iron 0.8mg.