Spiced Nuts with Rosemary and Olive Oil
5min
15min
2
420
Chef's Note
For the best flavor, roast these nuts just before serving as the aroma is incredible when they're warm. If you have time, let the spiced nuts cool completely before serving to allow the flavors to fully develop. They'll keep in an airtight container for up to two weeks.
Tags
Ingredients
2 cups raw mixed nuts (almonds, walnuts, pecans)
2 tablespoons fresh rosemary
1.5 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)
Instructions
- 1
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- 2
Finely chop 2 tablespoons of fresh rosemary leaves, discarding the stems.
- 3
In a medium bowl, combine 2 cups of raw mixed nuts with 1.5 tablespoons of olive oil and toss until evenly coated.
- 4
Add the chopped rosemary, 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, 1/4 teaspoon of smoked paprika, and 1/8 teaspoon of cayenne pepper (if using) to the nuts.
- 5
Mix thoroughly until all nuts are evenly coated with the spice mixture.
- 6
Spread the nuts in a single layer on the prepared baking sheet.
- 7
Bake for 12-15 minutes, stirring once halfway through, until the nuts are golden and fragrant.
- 8
Remove from the oven and allow to cool completely on the baking sheet (they will crisp up as they cool).
- 9
Once cooled, transfer to an airtight container for storage.
Nutrition Information (per serving)
420
12g
11g
39g
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