Recipe: Rosemary Spiced Nuts
My friend Allison brought a spicy nut mix to our place the other day and I was addicted and completely obsessed with these nuts immediately, so I decided to try to recreate the mix.
The savory, spiciness and the sweetness together are a perfect combination. This is also a great recipe to make around Halloween if you save all the pumpkin seeds from your pumpkin carving. Wash them and let them air dry for a day.
The nuts are also a great gift for family and friends. I put them in a little masonry jar with a little card and a ribbon on.
Recipe: Rosemary Spiced Nuts
Course: Snacks1
large jarIngredients
4 cups 4 of mixed raw nuts (suggestion: 1 cup of pumpkin seeds, ½ cup of pecans, ½ cup of brazil nuts, 1 cup of walnuts 1 cup of almonds)
½ teaspoon ½ ground coriander
½ teaspoon ½ ground cumin
½ teaspoon ½ cayenne pepper
2 tablespoons 2 chopped fresh rosemary or dried rosemary if you don’t have any fresh rosemary
2 tablespoons 2 butter
2 tablespoons 2 dark brown sugar
1-2 teaspoons 1-2 flaky sea salt
Directions
- Position a rack in the center of the oven to 350°F (175 °C)
- Scatter the nuts and seeds on a baking sheet and bake, shake the sheet a couple of times during baking, until the nuts are nicely toasted. About 10 min.
- Meanwhile heat a small heavy pot over medium-high heat. Sprinkle in the ground coriander ,ground cumin and cayenne pepper and toast until aromatic, about 30 sec.
- Add the rosemary, butter and sugar to the pot of spices and let the butter and sugar melt on low heat.
- In a medium bowl pour the toasted nuts and seeds in along with the warm butter mix and stir until all nuts and seeds are coated.
- Spread the nut mix out on a baking pan and sprinkle flaky sea salt over the mixed nuts and let the mixture cool off before storing in an airtight container.
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