Savory & Spicy Rosemary Roasted Mixed Nuts

• Vegetarian
• Gluten free

• Produce

  • 2 heaping tbsp Rosemary, Fresh

• Condiments

  • 1 1/2 tsp Maple syrup, pure

• Baking & Spices

  • 1/4 tsp Black pepper, Fresh cracked
  • 1 tbsp Brown sugar, light
  • 1/4 tsp Cayenne pepper
  • 2 tsp Sea salt

• Nuts & Seeds

  • 1 tsp Cumin
  • 2 1/2 cups Nuts, Mixed Raw

• Dairy

  • 2 tbsp Butter, unsalted

Found on nospoonnecessary.com

Description

Ingredients

• 2 ½ Cups of Mixed Raw Nuts (pecans, walnuts, peanuts, cashews, macadamia, almonds)
• 2 TBS Unsalted Butter
• 2 heaping TBS Fresh Rosemary – finely chopped
• 1 TBS Light Brown Sugar
• 1 tsp Cumin
• ¼ tsp Cayenne Pepper
• 2 tsp Sea Salt
• ¼ tsp Fresh Cracked Black Pepper
• 1 ½ tsp Pure Maple Syrup

Directions

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy clean up.
• Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, salt and black pepper. Set aside.
• In a medium sized sauté pan, over medium low heat, melt the butter. Stir in the rosemary and cook until fragrant, about 1 minute.
• Remove from heat and stir in maple syrup. Add the nuts to the sauté pan, stir and toss to completely coat.
• Transfer the seasoned nuts to the prepared baking sheet in a single layer. Bake until nuts are toasted and light golden in color, about 10-15 minutes, tossing once half way through baking. Allow the nuts to cool on the pan for 3-5 minutes. Transfer to a serving bowl or a container with a tight fitting lid.