Karen’s Rosemary & Spice Mixed Nuts

5 from 1 vote
Jump to Recipe

Click here to see the related post

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
Seasoning the Mixed Nuts
Seasoning the 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.

The Method:

Warm extra virgin olive oil with chopped rosemary leaves, and seasonings ~ maple syrup, ancho chile powder, (or your favorite chili seasoning) coconut palm sugar and sea salt. Give a big stir to get the flavors blending and add the mixed nuts. Choose the nuts you like best, I think this is a terrific assortment.

Place on a parchment lined rimmed baking pan and cook in a slow 300 degree oven until golden and crispy. The low oven lets the nuts develop color slowly without burning. Total cooking time is 30 minutes.

Enjoy!
Karen

(Recipe can easily be doubled.)

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
5 from 1 vote

Karen’s Rosemary & Spice Mixed Nuts

Servings: 12 servings
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Karen's 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.

Equipment

  • 1 rimmed sheet pan

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.

Notes

*Or use your favorite ground chili pepper.
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 162kcalCarbohydrates: 5gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.001gSodium: 100mgPotassium: 117mgFiber: 2gSugar: 2gVitamin A: 23IUVitamin C: 0.2mgCalcium: 34mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Snack
Cuisine: American
Tried this recipe?Mention @azestforlife or tag #azestforlife!
Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.

You May Also Like:

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating