Rosemary Roasted Nuts
Delight your guests with this perfectly seasoned and toasted nut mix. A medley of whole almonds, cashews, walnuts, pecans, and pumpkin seeds are roasted to perfection, then tossed with a flavorful blend of fresh rosemary, brown sugar, sea salt, and a hint of cayenne pepper. This savory treat is ideal for gatherings or everyday snacking – a crunchy and addictive option that will leave everyone reaching for more.
— Constant Cookbook
Ingredients
- 1½ cups whole unblanched almonds
- 1½ cups raw cashews
- 1½ 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 sea salt, plus more for sprinkling
- ½ teaspoon cayenne pepper
- 2 tablespoons butter, melted
Instructions
- 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.
- 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.
Cook Time
12M
Prep Time
PT5M
Yield
5½ cups nuts
Nutrition
- Serving Size: 1/2 cup
- Calories: 345 calories
- Sugar Content: 3 g
- Sodium Content: 3488.6 mg
- Fat Content: 29.6 g
- Saturated Fat Content: 4.4 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 15.1 g
- Fiber Content: 4.9 g
- Protein Content: 10.4 g
- Cholesterol Content: 5.1 mg
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