Spiced Rosemary and Thyme Nuts
Try this Spiced Rosemary and Thyme Nuts recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 3
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 t. olive oil
- 1 tsp. kosher salt
- 1/4 tsp. cayenne pepper
- 1 tsp. cumin
- 1/2 tsp. freshly ground black pepper
- 1 t. sugar
- 3 c. large whole nuts - i like to use 1 c. cashews 1 c. pecans, and 1 c. almonds
- 2 t. coarsely chopped fresh rosemary leaves
- 1 tsp. fresh thyme leaves
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 cup (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Preheat oven to 300°.Place nuts in a medium heatproof bowl. Pour oil into a small heavy saucepan and place over medium-low heat until warm. Do not let it get too hot – the oil will burn. Add rosemary and thyme and stir until aromatic, about 1 minute. Remove pan from heat and stir in cumin and cayenne pepper. Pour the flavored oil over the nuts and stir to coat evenly. Sprinkle with sugar, salt, and black pepper. Stir again. Transfer to a jelly roll pan or a baking pan with sides. Bake for about 15 minutes total, stirring after the first 10 minutes. Let cool. Store in an airtight container for up to two weeks.
