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.
- 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
Preheat oven to a low 300 degrees.
Top a sheet of parchment paper in a rimmed sheet pan.
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.
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.
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.
Makes: about 2 cups