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.
Servings: 12 servings
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: 162kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Sodium: 100mg | Potassium: 117mg | Fiber: 2g | Sugar: 2g | Vitamin A: 23IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 1mg