Rosemary Nuts
Rosemary Nuts
© Chef Laura Bonicelli
The intoxicating scent of butter-crisped nuts mingling with fresh rosemary and a whisper of cayenne creates an irresistible aroma that draws everyone to the kitchen. Brown sugar adds just enough sweetness to balance the herbaceous pine notes, making these the perfect cocktail hour compa...
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
20 servings
Ingredients
- 2 cupswalnut meats
- 2 cupspecan meats
- 1 cuppistachios (shelled and unsalted)
- 4 tablespoonsfinely chopped fresh rosemary leaves (sage works well too)
- 1 teaspooncayenne pepper
- 5 teaspoonsbrown sugar
- 3 1/2 teaspoonsKosher salt
- 3 tablespoonsunsalted butter (melted)
Instructions
- 1
Preheat the oven to 350º F.
- 2
Toss all nuts together on a parchment-lined baking sheet and spread out evenly. Toast in the oven until light-golden brown, roughly .
- 3
In a large bowl, combine the rosemary, cayenne, brown sugar, salt, and melted butter.
- 4
Toss the nuts in the butter and herb mixture until well coated; serve warm.
Nutrition Facts
Per Serving (serves 20 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Chef's Notes
NOTES : Keep the extra nuts in the freezer. You can heat them on a baking sheet at 350 degrees for 5 minutes to serve warm.