Rosemary Spiced Mixed Nuts
These spicy, sweet nuts are the ultimate snacking material. Whip up a double batch because it's hard to stop munching once you've started.
- Preparing Time: 5 minutes
- Total Time: 25 minutes
- Served Person: 6
capps
nuts
- 1/2 teaspoon cayenne pepper
- 1 tablespoon melted butter
- 1 pound unsalted mixed nuts (i used cashews walnuts and almonds here)
- 1 tablespoon maple syrup (not imitation)
- 2 tablespoons + 1 tsp chopped fresh rosemary divided
- 1 tablespoon dark brown sugar
- 2 teaspoons flaky sea salt or kosher salt plus more to taste
- Carbohydrate 2.37939166472705 g
- Cholesterol 20.3533333161276 mg
- Fat 7.70431832684238 g
- Fiber 0.0408000011444092 g
- Protein 0.101281666596277 g
- Saturated Fat 4.86772732922253 g
- Serving Size 1 1 Serving (88g)
- Sodium 55.2263332866858 mg
- Sugar 2.33859166358265 g
- Trans Fat 0.541852332878944 g
- Calories 77 calories
Preheat an oven to 350°F. In a large bowl, toss mixed nuts with melted butter and maple syrup. Add 2 tablespoons chopped rosemary, dark brown sugar, cayenne pepper and 2 teaspoons flaky sea salt, mixing until the nuts are well coated with the flavorings. Spread nuts out onto a rimmed baking sheet lined with parchment paper. Bake until glazed and golden (about 18 - 20 minutes), stirring twice during the cooking process.*As soon as the nuts come out of the oven, season with an additional 1 teaspoon chopped fresh rosemary, and flaky sea salt to taste (I added an additional 3/4 teaspoon). Serve warm immediately or store in an airtight container at room temperature for up to 5 days.
