Rosemary Roasted Mixed Nuts
Warm, crunchy almonds, cashews and pecans roasted with fresh rosemary, a touch of brown sugar and cayenne. A savory-sweet snack that is ready in 20 minutes.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 8
Watch the nuts closely in the last few minutes, because pecans go from toasted to bitter quickly. If you only have salted nuts, cut the added salt in half. Store in an airtight jar for up to 2 weeks, and warm them briefly in the oven before serving for the best aroma.
Method
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Heat the oven to 350 F and line a rimmed baking sheet with parchment paper.
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Toss the almonds, cashews and pecans with the olive oil, rosemary, brown sugar, salt and cayenne in a large bowl until evenly coated.
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Spread the nuts in a single layer on the baking sheet.
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Roast for , stirring once halfway, until golden and fragrant.
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Cool on the pan for , since the nuts crisp up as they cool. Serve warm or at room temperature.
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