Sweet-Savory Toasted Rosemary Nut Mix
Did you know that some nuts — like pecans, walnuts and almonds — are technically called “drupes” and fall in the stone fruit family? Whatever you call them, nuts are loaded with flavor and packed with nutrition (protein, fiber and good fat). Whether you shell your own nuts or buy them already shelled, you can use any of your favorites in this recipe, which I first adapted a number of years ago and have made time and again during the holidays. A little sweet, a little salty and a little spicy, the fresh rosemary adds aromatic flavor and flecks of green to this nut mix, which is best served warm, but is also delicious at room temperature.
Ingredients
- 3 cups assorted unsalted nuts skinless peanuts, cashews, Brazil nuts, hazelnuts, pecan halves, walnut halves and whole almonds
- 2 Tbs. coarsely chopped fresh rosemary leaves see note
- 1/4 tsp. cayenne pepper
- 2 Tbs. dark brown sugar
- 1/2 tsp. sea salt
- 2 Tbs. unsalted butter melted
Instructions
- Preheat the oven to 350 F. Spread the nuts out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes. In a large bowl, combine the rosemary, cayenne, brown sugar, salt and melted butter. Add the warm toasted nuts to the rosemary-butter mixture and toss to coat the nuts evenly. Serve warm. Store leftover nuts (if you have any) in an airtight container.
Notes
NOTE: Fresh rosemary is recommended for this recipe, but you can substitute about 1 tsp. dried
rosemary (crush the leaves a bit before you use). You can also adjust the cayenne pepper, salt
and brown sugar to your taste preferences.
rosemary (crush the leaves a bit before you use). You can also adjust the cayenne pepper, salt
and brown sugar to your taste preferences.
Tried this recipe?Let us know how it was!
