Rosemary Roasted Nuts

Rosemary Roasted Nuts
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18 users rated this recipe an average rating of 3.5
Makes:
30 servings
Serving Size:
3 tablespoons
Prep:
15 mins
Bake:
12 mins 375°F
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Rosemary Roasted Nuts

Ingredients
3
cups whole unblanched almonds
1 1/2
cups walnuts
1
cup raw pumpkin seeds (pepitas)
2
tablespoons finely snipped fresh rosemary
2
teaspoons packed brown sugar
1
teaspoon sea salt
1/2
teaspoon cayenne pepper
2
tablespoons butter, melted

Directions

  1. Preheat oven to 375 degrees F. In a 15x10x1-inch baking pan combine almonds, walnuts, and pumpkin seeds. Bake about 12 minutes or until toasted, stirring once.
  2. In a small bowl combine rosemary, brown sugar, salt, and cayenne pepper. Stir in butter. Drizzle butter mixture over nuts, tossing gently to coat. Serve warm or cooled to room temperature. Store in an airtight container for up to 3 days.

Nutrition Facts

(Rosemary Roasted Nuts)
    Per serving:
  • 177 kcal cal.,
  • 15 g fat
  • (2 g sat. fat,
  • 4 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 2 mg chol.,
  • 60 mg sodium,
  • 5 g carb.,
  • 2 g fiber,
  • 1 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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