Because it’s the holidays, and because we are all likely to be consuming copious amounts of sweets this time of year, I hope to offer you a temporary respite from your sugar coma with a salty, savory snack. These salty, spicy, rosemary-infused roasted nuts are so simple to make and will fill your kitchen with the wonderful earthy and woodsy aroma of rosemary as they come out of the oven.
I just love the smell of fresh herbs, especially rosemary, and these nuts are loaded with it. Fragrant fresh rosemary springs are finely chopped, a pinch of cayenne pepper and red pepper flakes are added for a bit of heat and some olive oil coats an assortment of mixed nuts that go into the oven to toast and bring out their rich flavor.
I like these best with a variety of mixed nuts such as almonds, cashews, pecans, walnuts and Brazil nuts, but you can use any nut that you like.
Once you start nibbling on these spicy, aromatic mixed nuts you will find resistance is futile, even for the most restrained eater. They’re especially great served alongside slightly nutty cheeses like Gruyèere and Comte, or salty chunks of parmesan.
- 5 cups assorted unsalted, raw mixed nuts such as almonds, cashews, pecans, walnuts and Brazil nuts
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh rosemary, finely chopped
- 4 teaspoons flaky sea salt
- ½ teaspoon cayenne pepper
- A pinch of red pepper flakes (optional, for extra heat)
Preheat the oven to 350 degrees and arrange a rack in the middle.
Place nuts on a parchment lined baking sheet. Add remaining ingredients and mix with your hands to evenly coat. Spread out nuts in a single layer on the baking sheet.
Bake until nuts are lightly browned and toasted, stirring occasionally, about 10-15 minutes.
Let cool on the baking sheet, transfer to a bowl, and serve.
Store leftover nuts in an airtight container at room temperature.