Spiced Rosemary Nuts 2 ½ cups mixed raw nuts such as pecans, walnuts and peanuts
2 T. Rosemary Olive Oil
1 ½ T. chopped fresh rosemary
1 T. sugar
1 ½ t. ground cumin
1 t. salt
1 t. black pepper
¼ t. cayenne pepper
2 T. Rosemary Olive Oil
1 ½ T. chopped fresh rosemary
1 T. sugar
1 ½ t. ground cumin
1 t. salt
1 t. black pepper
¼ t. cayenne pepper
Preheat oven to 300. Place nuts in a prep bowl. In a small heavy saucepan over medium-low heat, warm the oil. Add the rosemary and stir until aromatic, about 1 minute. Pour the seasoned oil over the nuts. Add the sugar, cumin, salt, black pepper and cayenne and stir to coat the nuts evenly. Transfer the nuts to a baking pan. Bake, stirring occasionally, until the nuts are toasted, about 20 minutes. Transfer to a plate and let cool completely.
