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Rosemary Spiced Mixed Nuts
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Rosemary Spiced Mixed Nuts

Adapted from the New York Times.
Servings 8 servings
Author Brandon Matzek

Ingredients

  • pound pecans
  • pound almonds
  • pound walnuts
  • 1 tablespoon melted butter
  • 3 tablespoons coarsely chopped fresh rosemary
  • 1 tablespoon dark brown sugar
  • ½ teaspoon cayenne pepper
  • 1 tablespoon flaky sea salt or kosher salt

Instructions

  • Preheat oven to 350°F.
  • In a large bowl, toss pecans, almonds and walnuts with melted butter. Spread nuts out onto a rimmed baking sheet. Bake until golden and very fragrant (about 10 minutes). The nuts can burn very easily, so be sure to stir several times during the cooking process.
  • In a another large bowl, combine rosemary, dark brown sugar, cayenne pepper and sea salt. Add the toasted nuts and toss to coat.