Spiced Rosemary Nuts Recipes

ROSEMARY SPICED MIXED NUTS

Steps:

• Preheat an oven to 350°F. In a large bowl, toss mixed nuts with melted butter and maple syrup. Add 2 tablespoons chopped rosemary, dark brown sugar, cayenne pepper and 2 teaspoons flaky sea salt, mixing until the nuts are well coated with the flavorings. Spread nuts out onto a rimmed baking sheet lined with parchment paper. Bake until glazed and golden (about 18 - 20 minutes), stirring twice during the cooking process.*
• As soon as the nuts come out of the oven, season with an additional 1 teaspoon chopped fresh rosemary, and flaky sea salt to taste (I added an additional 3/4 teaspoon). Serve warm immediately or store in an airtight container at room temperature for up to 5 days.

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.

PAPRIKA-ROSEMARY SPICED NUTS

Steps:

• Whisk 1/4 cup brown sugar, 2 tablespoons each melted butter, water and chopped rosemary, and 2 teaspoons paprika in a large bowl. Add 1 cup each roasted salted peanuts, almonds and cashews; toss to coat. Spread on an oiled rimmed baking sheet and bake at 350 degrees F, stirring occasionally, until golden brown, 15 to 20 minutes; let cool completely.

SPICED ROSEMARY NUTS

Steps:

• Preheat the oven to 350 degrees F. Toss the nuts, melted butter, rosemary, brown sugar and cayenne in a large bowl until combined. Spread the coated nuts in a single layer on a rimmed baking sheet.
• Bake the nuts until fragrant and toasted, about 10 minutes. Let cool completely before serving.

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.

SPICY ROSEMARY NUTS

Steps:

• Preheat the oven to 350 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
• In a medium bowl, whisk the egg white and salt just until foamy. Add the maple syrup, rosemary and cayenne pepper. Stir in the nuts and sunflower seeds and toss until coated.
• Spread the nut mixture on the prepared baking sheet in a single layer. Bake until the nuts are crisp and brown, 20 to 25 minutes, stirring halfway through. Let cool before serving or storing.

SPICED NUTS

Steps:

• Preheat the oven to 400 degrees F.
• Spread the nuts out on a large baking sheet. Bake until the nuts are lightly toasted, about 8 to 10 minutes.
• In the meantime, melt the butter in a small saucepan over low heat. Add the remaining ingredients and stir to combine. Transfer the nuts to a serving bowl. Pour in the butter and toss to coat evenly. Serve warm or room temperature.

LAVENDER AND ROSEMARY SPICED WALNUTS

Steps:

• Preheat oven to 350 degrees.
• Butter a baking pan and spread the walnuts. Bake for 5 minutes, stirring once, until lightly browned and fragrant. Set aside.
• In medium saucepan, combine the sugar, water, cinnamon, and salt. Over medium heat, boil without stirring until the mixture reads 238 degrees F (soft ball stage) on a candy thermometer. The sugar syrup is very hot, so take caution.
• Remove from the heat and stir in the lavender, rosemary, and walnuts. Work quickly and stir gently until all of the nuts are coated.
• Transfer the nuts to the buttered baking sheet and spread them in an even layer, separating them with two buttered forks.
• Cool. Stir in an airtight container at room temperature or in a heavy plastic bag in the freezer.
• *By crushing the lavender with a mortar and pestle instead of a spice grinder, you can release the essential oils and still keep the buds partially intact. This gives the nuts more visual appeal, because you can see the bits of lavender florets in the sugar coating.

ROSEMARY-LEMON SPICED NUTS

Steps:

• COAT NUTS Adjust oven rack to upper-middle position and heat oven to 300 degrees. Line baking sheet with parchment paper and coat with cooking spray. Whisk egg white, lemon juice, lemon zest, and salt in large bowl. Add nuts and toss to coat. Drain in colander thoroughly, 4 to 5 minutes.
• SEASON NUTS Mix brown sugar, minced rosemary, and red pepper flakes in large bowl. Add drained nuts and toss to coat. Spread nuts evenly on prepared baking sheet and bake until dry and crisp, 40 to 45 minutes, rotating sheet halfway through baking time. Cool completely. Break nuts apart and serve. (Nuts can be stored in airtight container for 3 weeks.).