Spiced Rosemary Nuts
These spiced nuts are a delightful blend of savory, sweet, and aromatic flavors. Perfect for snacking or as a party appetizer, these nuts are roasted to perfection with a blend of rosemary, cumin, and just the right amount of heat from cayenne pepper. With each crunchy bite, you'll experience a medley of enticing tastes that will keep you coming back for more. Enjoy these addictive nuts on their own or as a flavorful addition to charcuterie boards and holiday spreads.
— Constant Cookbook
Ingredients
- 2 1/2 cups mixed raw nuts such as pecans,
- walnuts and peanuts
- 2 Tbs. olive oil
- 1 1/2 Tbs. chopped fresh rosemary
- 1 Tbs. sugar
- 1 1/2 tsp. ground cumin
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 1/4 tsp. cayenne pepper
Instructions
- Preheat an oven to 300°F.
- <Br>Place the nuts in a bowl. In a small, heavy saucepan over medium-low heat, warm the olive oil. Add the rosemary and stir until aromatic, about 1 minute. Pour the seasoned oil over the nuts. Add the sugar, cumin, salt, black pepper and cayenne and stir to coat the nuts evenly. Transfer the nuts to a baking pan.
- Bake, stirring occasionally, until the nuts are toasted, about 20 minutes. Transfer to a plate and let cool completely.
- Store the nuts in an airtight container at room temperature for up to 4 days. Makes about 2 1/2 cups.
- Adapted from Williams-Sonoma <i>Holiday Entertaining,</i> by Georgeanne Brennan (Oxmoor House, 2007).
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