Rosemary Spiced Mixed Nuts
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8 servings
Rosemary Spiced Mixed Nuts
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Adapted from the New York Times.
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Ingredients
- ⅓ pound pecans
- ⅓ pound almonds
- ⅓ pound walnuts
- 1 tablespoon butter melted
- 3 tablespoons rosemary coarsely chopped, fresh
- 1 tablespoon dark brown sugar
- ½ teaspoon cayenne pepper
- 1 tablespoon flaky sea salt or kosher salt
Instructions
- Preheat oven to 350°F.
- In a large bowl, toss pecans, almonds and walnuts with melted butter. Spread nuts out onto a rimmed baking sheet. Bake until golden and very fragrant (about 10 minutes). The nuts can burn very easily, so be sure to stir several times during the cooking process.
- In a another large bowl, combine rosemary, dark brown sugar, cayenne pepper and sea salt. Add the toasted nuts and toss to coat.
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