Rosemary Roasted Nuts
Total Time
17 minutes
Prep Time
5 mins
Cook Time
12 mins
Rating
0 out of 5 stars
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Ingredients
5 ½ cups
- 1 ½ cups whole unblanched almonds
- 1 ½ cups raw cashews
- 1 ½ cups walnuts and/or pecans
- 1 cup raw pumpkin seeds (pepitas)
- 2 tablespoons finely chopped or snipped fresh rosemary
- 2 teaspoons packed brown sugar
- 1 teaspoon fine sea salt, plus more for sprinkling
- ½ teaspoon cayenne pepper
- 2 tablespoons butter, melted
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Preparation
Step 1
Preheat oven to 350 degrees Fahrenheit. On a rimmed baking sheet (if you’d like, line it with parchment paper for easier cleanup), mix together all of the nuts. Bake about 12 minutes or until fragrant and toasted, stirring halfway.
Step 2
In a small bowl, combine the chopped rosemary, brown sugar, salt, and cayenne pepper. Stir in the melted butter. Drizzle butter mixture over nuts, tossing gently to coat. Sprinkle with salt to taste. Serve warm or cooled to room temperature. Store in an airtight container for up to 3 days.
Step 3
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Chef's notes
Recipe minimally adapted from BHG’s rosemary roasted nuts, for their Delish Dish blog.
