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.