If plain nuts are starting seem to bland and boring, whip up a batch of these rosemary roasted nuts which are the exact opposite. A mix of almonds, walnuts, and pumpkin seeds provides different textures for you to crunch on, while honey adds a touch of sweetness.

Source: Better Homes and Gardens

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Credit: Karla Conrad

Recipe Summary

prep:
15 mins
bake:
14 mins
total:
29 mins
Servings:
22
Yield:
5 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a 15x10-inch baking pan combine almonds, walnuts, and pumpkin seeds. Bake 14 to 18 minutes or until toasted, stirring once.

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  • In a small bowl combine remaining ingredients. Drizzle over warm nuts; toss to coat. Serve warm or cooled. Store at room temperature up to 3 days.

Nutrition Facts

213 calories; fat 19g; saturated fat 2g; carbohydrates 7g; mono fat 9g; poly fat 8g; insoluble fiber 3g; sugars 2g; protein 7g; vitamin a 25.6IU; vitamin c 0.3mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.1mg; vitamin b6 0.1mg; folate 20.3mcg; sodium 101mg; potassium 231mg; calcium 64mg; iron 1.5mg.
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