Nuts: Toasted Rosemary Mixed

Ummm how does one start a post about salty, rosemary and cayenne nuts, genuinely?

It’s harder than you might think.

How about with a warning? Okay… so FYI these nuts are only a little spicy and highly addicting. Be careful because once you start you’ll find it particularly hard to stop. You might want to consider making a friend or spouse the cut off person otherwise you will find yourself licking the bowl once these are all gone.

It could get awkward.

So on the real, Worth keeping these mixed nuts. They are so simple and take all of 15 minutes to make. Simply toss, toast and serve warm or cold… genuinely it doesn’t matter. I could sit down and eat a bowl of these for dinner. And I did, sort of. I made the same recipe for my families Christmas gathering. Instead of another day of ham, my mom and sisters all contribute an app or two and these are simply the thing to round out an appetizer table.

Start by measuring and adding 3/4 tablespoon of dried rosemary, 1-1/2 teaspoon of Kosher Salt and a heaping 1/4 teaspoon of cayenne pepper into a large bowl and give it a short stir.

Measure and add in 2-1/2 tablespoons of extra light olive oil…

And add in 1-1/2 cups of unsalted cashews, 1-1/4 cup of unsalted almonds and a cup of pecan halves.

Toss the nuts into the olive oil and spices.

Dump the mixed nuts onto an un-greased, rimmed sheet pan.

Spread it around evenly and bake for 10 minutes.

I give the nuts a toss every couple of minutes.

You guys these smell MEMORABLE!

Let these rosemary mixed nuts cool slightly before serving. Or once cool, store in an airtight container for a week or longer!

Enjoy! And if you give this Rosemary mixed nuts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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