Rosemary Spiced Nuts
These rosemary spiced nuts are a little sweet and a little savory. They make a great Thanksgiving or Christmas snack and are perfect for gifting. This recipe is healthy, paleo and easy to make!
Servings: 12
Ingredients
- 3 cups large whole nuts I used cashews, pecans and almonds
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary chopped
- 2 teaspoon fresh thyme chopped
- 1/4 teaspoon cayenne pepper
- 2 tablespoons coconut sugar or honey
- 1 teaspoon fine grain sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 300° Line a large baking sheet with parchment paper, foil or a silpat mat. Set aside.
- Add all of the nuts to a medium bowl and set aside.
- Add the olive oil in a small saucepan over medium heat to warm, being careful not to get too hot and burn the oil. Add the rosemary and thyme to infuse the oils with the herbs, about 1-2 minutes. Add the cayenne pepper, coconut sugar, salt and pepper to the oil mixture and stir quickly to combine. Pour over the mixed nuts and stir well to coat evenly.
- Pour the spiced nuts onto the prepared baking sheet and bake for 12-15 minutes, stirring halfway through. Allow to cool completely. Store in an air tight container for up to two weeks.
Notes
They’re great for including on cheese boards or giving as a gift. They also make a great thanksgiving snack before dinner.
Nutrition
Serving: 1g | Calories: 239kcal | Carbohydrates: 14.4g | Protein: 5.3g | Fat: 19.5g | Saturated Fat: 3.7g | Sodium: 162mg | Fiber: 1.4g | Sugar: 4.4g