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.
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
- 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.
