Chili and Rosemary Roasted Nuts

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 Lime, Juice of
  • 1 tbsp Rosemary, Fresh

• Baking & Spices

  • 1 1/2 tbsp Avocado oil
  • 9 oz Back to nature cashew almond pistachio mix
  • 1 1/2 tsp Chili powder

• Nuts & Seeds

  • 9 oz Back to nature jumbo cashews
  • 1/2 tsp Cumin, ground

Found on therealfoodrds.com

Description

Ingredients

• 9 oz. Back to Nature Cashew Almond Pistachio mix (about 2 cups)
• 9 oz. Back to Nature Jumbo Cashews (about 2 cups)
• 1 ½ Tablespoons avocado oil (such as Primal Kitchen)
• 1 ½ tsp. chili powder
• ½ tsp. ground cumin
• Juice of ½ lime
• 1 Tbsp. chopped fresh rosemary

Directions

• Preheat oven to 325℉.
• Line a large rimmed baking sheet with parchment paper. Pour nuts onto baking sheet.
• In a small bowl combine oil, chili powder, cumin, lime juice and rosemary. Pour over nuts and mix until nuts are evenly coated with spice mixture.
• Roast at 325℉ for 12-15 minutes, stirring every 5 minutes to avoid burning.
• Remove pan to a cooling rack on the counter and allow nuts to cool, stirring occasional, until completely cooled.

Nutrition