Spiced Rosemary Nuts
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Prep Time: 5 minutes
Cook Time: 25 minutes
The combination of rosemary, cumin and cayenne pepper lends an irresistible flavor to toasted nuts. Pack these savory gifts in small decorative tins or in cellophane bags tied with a ribbon.
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- 2 1/2 cups mixed raw nuts such as pecans,
walnuts and peanuts
- 2 Tbs. olive oil
- 1 1/2 Tbs. chopped fresh rosemary
- 1 Tbs. sugar
- 1 1/2 tsp. ground cumin
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 1/4 tsp. cayenne pepper
Directions:Preheat an oven to 300°F.
Place the nuts in a bowl. In a small, heavy saucepan over medium-low heat, warm the olive oil. Add the rosemary and stir until aromatic, about 1 minute. Pour the seasoned oil over the nuts. Add the sugar, cumin, salt, black pepper and cayenne and stir to coat the nuts evenly. Transfer the nuts to a baking pan.
Bake, stirring occasionally, until the nuts are toasted, about 20 minutes. Transfer to a plate and let cool completely.
Store the nuts in an airtight container at room temperature for up to 4 days. Makes about 2 1/2 cups.
Adapted from Williams-Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).