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Rosemary & Spice Mixed Nuts

Pecans, Walnuts, Almonds and Brazil Nuts are roasted in a slow oven until fragrant and lightly golden. Kissed with fresh rosemary and a hints of a sweet-salty flavor. No overwhelming flavors, all complement each other.
Who can resist these rosemary infused nuts??
Mixed nuts and seasonings ready to roast

Rosemary & Spice Mixed Nuts

Ingredients

½ cup pecan halves

½ cup walnut halves

½ cup raw almonds, skinless

½ cup brazil nuts

2 tablespoons extra virgin olive oil 

1 ½ tablespoons fresh rosemary leaves, chop just before needed

1 tablespoon pure maple syrup

1 tablespoon coconut palm sugar

¼ teaspoon ancho chili powder*

½ teaspoon sea salt

Instructions

1

Preheat oven to a low 300 degrees.
Top a sheet of parchment paper in a rimmed sheet pan.

2

Heat olive oil in a large sauté pan over lowest heat. Chop rosemary leaves coarsely and add to the pan.
Cook, stirring for 2 minutes. Add the maple syrup, coconut palm sugar, chili powder and salt.
Remove from heat and stir in nuts and mix well to coat them.

3

Add the nut mixture to the pan and flatten with a rubber spatula in a single layer.
Cook for 30 minutes, until golden – stirring up twice.
Remove from the oven.
Let the nuts cool and crisp.

4

Store in an airtight glass container.
Will keep fresh for a few weeks.

*or use your favorite ground chili pepper

 

See BLOG for more photos and how-tos.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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