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Rosemary Mixed Nuts

Print Recipe
These deliciously addicting and toasty rosemary mixed nuts are the perfect snack for your holiday party. Salty, rosemary deliciousness! Yields about 4 cups or 16 (2 ounce) servings.
Course Appetizers & Snacks
Cuisine American
Keyword Almonds, cashews, cayenne pepper, olive oil, pecans, Rosemary
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 16 servings
Calories 200
Author Laurie McNamara

Ingredients

  • tablespoons extra light olive oil or grapeseed or coconut oil
  • 3/4 tablespoon dried rosemary crumbled a bit in your palm
  • teaspoon kosher salt
  • 1/4 cayenne pepper
  • cups roasted unsalted cashews
  • cup roasted unsalted almonds
  • 1 cup pecan halves

Instructions

  • Preheat your oven to 350°.
  • In a large bowl; combine the oil, rosemary, salt and cayenne pepper.
  • Measure the nuts and add them into the bowl and toss to coat.
  • Pour the nuts onto a rimmed sheet pan, spread them out evenly and bake for 10 minutes, tossing them every two minutes.
  • Let the nuts cool for a few minutes before transferring them to a bowl and serving.

Notes

If you can't find unsalted nuts, simply decrease the salt in the recipe a tad.

Nutrition

Serving: 2ounces | Calories: 200kcal | Carbohydrates: 8g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 220mg | Potassium: 178mg | Fiber: 2g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg