Spiced Rosemary Roasted Nuts
Spiced Rosemary Roasted Nuts
Ingredients
For the Wet Mixture
- 1/4 cup vegetable oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 cup brown sugar, packed
- 2 tablespoons fresh rosemary, finely chopped
- 1/2 teaspoon black pepper, freshly ground
For the Nuts and Seeds
- 1 cup pecans
- 1 cup almonds
- 1 cup cashews
- 1/2 cup walnuts
- 1/2 cup pumpkin seeds
- 1/4 teaspoon cayenne pepper, or to taste
Instructions
- 1
Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 300
- 2
In a medium bowl, combine the vegetable oil, Worcestershire sauce, Dijon mustard, packed brown sugar, finely chopped fresh rosemary, and freshly ground black pepper. Whisk until well combined and the brown sugar is mostly dissolved.
⏱️ 5 min
- 3
In a large mixing bowl, combine the pecans, almonds, cashews, walnuts, and pumpkin seeds.
⏱️ 2 min
- 4
Pour the wet mixture over the nuts and seeds. Sprinkle the cayenne pepper over the mixture. Stir vigorously with a spatula or your hands (wearing gloves is recommended) until all the nuts and seeds are evenly coated.
⏱️ 3 min
- 5
Spread the coated nut mixture onto the prepared baking sheet in a single, even layer. Ensure the nuts are not piled up, as this will prevent even roasting.
⏱️ 2 min
- 6
Roast in the preheated oven for 20-25 minutes, stirring every 10 minutes, until the nuts are golden brown, caramelized, and fragrant. Keep a close eye on them to prevent burning, as sugar can burn quickly.
⏱️ 25 min•🌡️ 300
- 7
Remove the baking sheet from the oven and let the nuts cool completely on the parchment paper. As they cool, they will become crispier. Break apart any large clusters before serving.
⏱️ 3 min
- 8
Serve as a festive appetizer or a delicious snack. Store any leftovers in an airtight container at room temperature for up to 1 week.
Kitchen Tools
Nutrition Facts (per serving)
Spiced Rosemary Roasted Nuts
Ingredients
For the Wet Mixture
- 1/4 cup vegetable oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 cup brown sugar, packed
- 2 tablespoons fresh rosemary, finely chopped
- 1/2 teaspoon black pepper, freshly ground
For the Nuts and Seeds
- 1 cup pecans
- 1 cup almonds
- 1 cup cashews
- 1/2 cup walnuts
- 1/2 cup pumpkin seeds
- 1/4 teaspoon cayenne pepper, or to taste
Instructions
- 1
Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 300 - 2
In a medium bowl, combine the vegetable oil, Worcestershire sauce, Dijon mustard, packed brown sugar, finely chopped fresh rosemary, and freshly ground black pepper. Whisk until well combined and the brown sugar is mostly dissolved.
⏱️ 5 min - 3
In a large mixing bowl, combine the pecans, almonds, cashews, walnuts, and pumpkin seeds.
⏱️ 2 min - 4
Pour the wet mixture over the nuts and seeds. Sprinkle the cayenne pepper over the mixture. Stir vigorously with a spatula or your hands (wearing gloves is recommended) until all the nuts and seeds are evenly coated.
⏱️ 3 min - 5
Spread the coated nut mixture onto the prepared baking sheet in a single, even layer. Ensure the nuts are not piled up, as this will prevent even roasting.
⏱️ 2 min - 6
Roast in the preheated oven for 20-25 minutes, stirring every 10 minutes, until the nuts are golden brown, caramelized, and fragrant. Keep a close eye on them to prevent burning, as sugar can burn quickly.
⏱️ 25 min•🌡️ 300 - 7
Remove the baking sheet from the oven and let the nuts cool completely on the parchment paper. As they cool, they will become crispier. Break apart any large clusters before serving.
⏱️ 3 min - 8
Serve as a festive appetizer or a delicious snack. Store any leftovers in an airtight container at room temperature for up to 1 week.