Rosemary Thyme And Chilli Spiced Nuts Recipes

ROSEMARY SPICED NUTS

Rosemary Spiced Nuts image

These lightly-spiced cocktail nuts are a cut above the store bought sort. Cayenne adds kick, brown sugar balances the salt and fresh rosemary provides an unexpected woodsy note that really makes them something special. They're fancy enough to toss into a shiny cellophane bag, tie with a bow and give as a gift.

Provided by Peter Mcquaid

Categories easy, quick, finger foods, appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 pound unsalted mixed nuts
1 tablespoon melted butter
3 tablespoons coarsely chopped fresh rosemary
1 tablespoon dark brown sugar or granulated sugar
1/2 teaspoon cayenne pepper
1 tablespoon kosher salt

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.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 24 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 140 milligrams, Sugar 1 gram, TransFat 0 grams

ROSEMARY, THYME AND CHILLI SPICED NUTS

Rosemary, Thyme and Chilli Spiced Nuts image

Make and share this Rosemary, Thyme and Chilli Spiced Nuts recipe from Food.com.

Provided by hectorthebat

Categories Nuts

Time 17m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

100 g almonds
1 teaspoon thyme
1 teaspoon rosemary
2 tablespoons oil
2 tablespoons honey
1 teaspoon chili

Steps:

Preheat the oven to gas 6, 200C, fan 180°C In a bowl, combine all the ingredients with a little seasoning, then toss until well coated.
Spread the nut mixture out in a single layer on a baking sheet. Bake for 7 minutes, or until golden, then remove from the oven.
Transfer the nuts to a sheet of nonstick paper and leave to cool. Serve with cocktails.

Nutrition Facts : Calories 175.2, Fat 14.4, SaturatedFat 1.4, Cholesterol 0.1, Sodium 69.1, Carbohydrate 9.9, Fiber 2.1, Sugar 6.7, Protein 4.1

SUNNY'S EASY ROSEMARY AND THYME TOASTED NUTS

Sunny's Easy Rosemary and Thyme Toasted Nuts image

Provided by Sunny Anderson

Time 20m

Yield 4 cups

Number Of Ingredients 8

Ingredients

2 tablespoons gently chopped fresh rosemary
9 to 10 sprigs fresh thyme, leaves stripped and chopped
1/4 teaspoon hot Hungarian paprika
2 cups pecan halves
1 cup almonds
1 cup walnut halves
Kosher salt and freshly ground black pepper
1 tablespoon olive oil

Steps:

In a large pan on medium heat, add the rosemary and thyme. Toast until fragrant but not browned. Remove to a small bowl and add the paprika.
In the same pan, add the pecans, almonds and walnuts separately in batches and toast, constantly tossing, until fragrant and a taste test proves each batch to be tender. This should take anywhere from 5 to 10 minutes and will vary for each type of nut.
Pour the nuts into a large bowl and season with salt and a few grinds of black pepper. Sprinkle with the rosemary mixture, drizzle with the olive oil and toss.

MIXED NUTS WITH ROSEMARY

Mixed Nuts with Rosemary image

Provided by Food Network

Categories appetizer

Time 15m

Yield 10 servings

Number Of Ingredients 5

Ingredients

3 tablespoons unsalted butter
1 tablespoon dried crumbled rosemary
1 1/2 teaspoons salt
1/2 teaspoon cayenne, or to taste
3 cups mixed nuts (pecans, cashews, and hazelnuts)

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.

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