Thursday, May 21, 2015

Rosemary Spiced Nuts



These spiced nuts make a great snack.  I like to use unsalted and untoasted nuts, but if those cannot be found salted toasted nuts can be used; just cut the amount of salt and time in the oven.  (Trader Joes has a wide selection of nuts at reasonable prices.)  Consider doubling the recipe: a jar of Rosemary Spiced Nuts makes a very special gift!

Rosemary Spiced Nuts
Adapted from Quick & Easy Paleo Foods by Julie and Charles Mayfield
Makes 1 1/2 pounds

1 1/2 lb unsalted untoasted nuts (walnuts, cashews, almonds, etc.)
1 1/2 Tblsp coconut oil
3 Tblsp minced fresh rosemary
3 tsp honey
2 1/2 tsp salt
1/4 tsp cayenne pepper

Preheat oven to 375 degrees.  Spread the nuts in a single layer on a rimmed sheet pan and roast for 8-10 minutes until all the nuts are nicely browned and fragrant. Remove pan from oven and keep warm.

Meanwhile, melt the coconut oil in a saucepan.  Add the rosemary, honey, salt and cayenne and cook for 2-3 minutes until flavors are well incorporated.  Remove from heat.

Transfer the warm nuts to a medium bowl and add the warm spice mixture, stirring until nuts are completely coated. Spread the nuts out in a single layer on the sheet pan again to cool. Taste and add salt and pepper as needed.

 Let cool before storing.

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