Rosemary Roasted Nuts
Ingredients
The nuts
-
1 ½
cups
whole unblanched almonds
-
1 ½
cups
raw cashews
-
1 ½
cups
walnuts and/or pecans
-
1
cup
raw pumpkin seeds (pepitas)
The seasoning
-
2
tablespoons
finely chopped or snipped fresh rosemary
-
2
teaspoons
packed brown sugar
-
1
teaspoon
fine sea salt
-
½
teaspoon
cayenne pepper
-
2
tablespoons
butter, melted
Instructions
- Preheat the oven to 350°F.
- On a rimmed baking sheet, mix together all of the nuts.
- Bake for about 12 minutes, stirring halfway, until fragrant and toasted.
- In a small bowl, combine the chopped rosemary, brown sugar, salt, and cayenne pepper.
- Stir in the melted butter and drizzle the mixture over the nuts, tossing gently to coat.
- Sprinkle with additional salt to taste.
- Serve warm or cooled to room temperature, and store in an airtight container for up to 3 days.
Nutrition Facts (estimated)
Servings
5 ½ cups
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
8g
Sodium
200mg
Cholesterol
10mg
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