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Rosemary Roasted Nuts

Makes: 30 servings
Serving size: 3 tablespoons
Prep 15 mins Bake 375°F 12 mins
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)
  • Servings Per Recipe 30,
  • cal. (kcal) 177,
  • Fat, total (g) 15,
  • chol. (mg) 2,
  • sat. fat (g) 2,
  • carb. (g) 5,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 1,
  • pro. (g) 6,
  • vit. A (IU) 49,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 60,
  • Potassium (mg) 89,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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