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Rosemary Mixed Nuts
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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
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Servings
16
servings
Calories
200
Author
Laurie McNamara
Ingredients
2½
tablespoons
extra light olive oil
or grapeseed or coconut oil
3/4
tablespoon
dried rosemary
crumbled a bit in your palm
1½
teaspoon
kosher salt
1/4
cayenne pepper
1½
cups
roasted unsalted cashews
1¼
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:
2
ounces
|
Calories:
200
kcal
|
Carbohydrates:
8
g
|
Protein:
5
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Sodium:
220
mg
|
Potassium:
178
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
13
IU
|
Vitamin C:
1
mg
|
Calcium:
41
mg
|
Iron:
1
mg