Sunny Anderson Shows How to Make Easy Cranberry Rosemary Glazed Nuts for Holiday Snacking

Sunny Anderson joins Ross Mathews in the kitchen to whip up a series of delicious holiday dishes! 

Sunny’s Easy Steakhouse and Beyond Compound Butter 

Recipe courtesy Sunny Anderson, 2025 

For the butter 

• 2 sticks salted butter, softened 
• 2 teaspoons grained dijon mustard 
• 2 teaspoons Worcestershire sauce  
• 4 cloves garlic, grated on a rasp 
• 1 teaspoon smoked paprika 
• 2 tablespoons chopped fresh cilantro or parsley 
• 2 scallions, green parts only, finely chopped  
• 2 teaspoons chopped fresh thyme 
• Zest of 2 limes 
• Kosher salt and freshly cracked coarse black pepper 

1. Make the compound butter. In a large bowl use a rubber spatula to mix the butter, mustard, Worcestershire sauce, garlic, paprika, cilantro, thyme, lime zest, a pinch of salt and black pepper. Rest at room temperature or place in the center of a strip of plastic wrap and roll into a log and refrigerate. Great for steaks, roasted chicken, roasted turkey, scrambled eggs, mashed potatoes, baked potatoes, roasted vegetables, grilled asparagus, naan, dosas, rolls, etc. 

Sunny’s Easy Cranberry Rosemary Glazed Nuts 

Recipe courtesy Sunny Anderson, 2025 

Makes 3 cups 

For the nuts 

• 1 cup whole almonds 
• 1 cup walnuts 
• 1 cup pecan halves 

For the glaze 

• ¼ cup seedless seedless cranberry jelly 
• 2 tablespoons creamed honey 
• 1 tablespoon gently chopped fresh rosemary 
• Flaked sea salt and coarse ground black pepper 

1. Toast the nuts. In a large dry pan on medium heat, begin tossing the almonds while constantly toasting until a taste of one reveals it to be soft chewy, about 6-8 minutes. Lower the heat and add the walnuts and pecans while continuing to toss. Let the heat of the almonds and the pan warm them more than the heat from the stove. Continue tossing until a taste of the a walnut or pecan is chewy and soft, about another 4 minutes or so. 

2. Glaze and finish. Turn the heat back up to medium and add the jelly, honey, rosemary, and a splash of water to loosen. Continue to toss until the nuts soak up and are coated by the glaze. Remove from the pan to a parchment-lined plate, spread out and sprinkle with salt and a few grinds of pepper. Allow to cool before serving, but they are great warm too!