This recipe takes very little time to put together, which is good news for busy holiday cooks. The flavors of rosemary and cayenne are warm and cozy for cold weather months.
1/2teaspoonfine grain sea saltplus 2-3 pinches additional fine grain sea salt
Instructions
Preheat oven to 350°F/177°C.
Place nuts in a large heat proof (metal or glass) bowl.
In a saucepan on medium heat, combine the olive oil, rosemary, cayenne pepper, brown sugar and 1/2 teaspoon of salt. Cook briefly until sugar is partially dissolved, stirring until all the ingredients are incorporated. Add the mixture to the nuts and fold together using a rubber spatula. Stir until the nuts are well-coated.
Pour the nuts onto a parchment-lined baking sheet. Bake for 6-10 minutes, stirring halfway through, until roasted and fragrant. Add 2-3 pinches of salt to taste over hot nuts.
Serve warm or let cool completely. Store the roasted nuts in an airtight container for up to three weeks.
Keyword chopped almonds, chopped pecans, english walnuts