Mixed Nuts With Rosemary Shallots Recipes

WHOLE ROASTED SHALLOTS AND POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 180°C/350°F/Gas 4.
• In a large baking tray mix the olive oil and balsamic vinegar (you can leave the balsamic vinegar out if you don't have any or don't like it), add the whole twigs of rosemary.
• Add the shallots and potatoes, stir so everything gets coated well.
• Season to taste with salt and pepper.
• Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes.
• Stir once or twice while roasting.

WARM MIXED NUTS

Steps:

• Preheat oven to 350 degrees. Place the nuts in a single layer on 2 rimmed baking sheets. Toast until the nuts are golden and fragrant, 8 to 12 minutes, rotating the pans halfway through cooking. Transfer the nuts to a large bowl, and set aside.
• Heat the olive oil in a small skillet over medium heat. Add the shallots and garlic; fry until golden, 3 to 5 minutes. Transfer the shallots and garlic to paper towels. Set aside.
• Melt the butter and pour it over the nuts. Add the rosemary, cayenne, brown sugar, and salt, and stir well to combine. Toss in the crispy garlic and shallots. Serve warm. The nuts may be reheated in a 300-degree oven for 10 minutes.

ROSEMARY SPICED NUTS

Steps:

• Preheat oven to 350 degrees. In a bowl, toss nuts with butter and spread out onto a baking sheet. Bake until golden, about 10 minutes, stirring frequently.
• While nuts roast, mix rosemary, sugar, cayenne and salt in a bowl. Add nuts and toss. Serve warm or cool.

MIXED NUTS WITH ROSEMARY

Steps:

• Preheat oven to 350 degrees.
• Melt butter with rosemary, salt and cayenne.
• Spread nuts on cookie sheet and pour butter mixture over them, tossing to coat.
• Bake for 10 minutes, stirring occasionally.

MIXED NUTS WITH ROSEMARY & SHALLOTS

Steps:

• Heat oven to 350 degrees. Place nuts in single layer on 2 rimmed baking sheets. Toast until nuts are golden and fragrant, 8-12 minutes, rotating pans halfway through cooking time.
• Transfer to large bowl and set aside.
• Heat olive oil in small skillet over medium heat. Add shallots and garlic and fry until golden, 3-5 minutes. Transfer to paper towels. Chop when cool.
• Melt butter and pour over nuts. Add rosemary, cayenne, brown sugar and salt. Stir well to combine. Toss in garlic and shallots.
• Serve warm or cool.
• Can be reheated at 300 degrees for 10 minutes.

MIXED NUTS WITH ROSEMARY

Steps:

• Preheat oven to 350 degrees F.
• Melt butter with dried rosemary, salt, and cayenne. Pour this mixture over 3 cups mixed nuts, tossing to coat them. Bake the nuts on a cookie sheet for 10 minutes, stirring occasionally.

ROSEMARY ROASTED NUTS

Steps:

• Preheat oven to 350 degrees. On a rimmed baking sheet, roast nuts until golden, 12 to 15 minutes. Line another baking sheet with parchment paper; set aside.
• In a large skillet, heat butter, sugar, and rosemary over medium-high. Add nuts; stir until butter mixture is golden brown, 3 to 5 minutes.
• Spread nuts on prepared baking sheet; season with salt. Cool to room temperature, tossing occasionally, about 15 minutes.

ROSEMARY AND BROWN SUGAR MIXED NUTS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper.
• Spread the mixed nuts into a single layer on the lined baking sheet.
• Roast the nuts in the preheated oven for 10 minutes.
• Sprinkle the rosemary and salt over the roasted nuts. Mix the butter and brown sugar together in a large bowl; add the nuts and toss to coat evenly. Spread the nuts again into an even layer on the lined baking sheet to serve.