Spiced Rosemary and Thyme Nuts
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 216.3
- Total Fat: 21.3 g
- Cholesterol: 0.0 mg
- Sodium: 93.7 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 3.1 g
- Protein: 4.9 g
View full nutritional breakdown of Spiced Rosemary and Thyme Nuts calories by ingredient
Introduction
An herby nut mixture. An herby nut mixture.Number of Servings: 12
Ingredients
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1 cup pieces or chips Walnuts
1 cup, halves Pecans
1 cup, whole Almonds
2 tbsp Extra Virgin Olive Oil
2 tbsp Rosemary, fresh
1 tsp Thyme, fresh
1/4 tsp Pepper, red or cayenne
1 tsp Cumin powder
1 tbsp Splenda
1 tsp Kosher Salt
1/2 tsp Pepper, black
Directions
Preheat oven to 300°.
Place nuts in a medium heatproof bowl. Pour oil into a small heavy saucepan and place over medium-low heat until warm. Do not let it get too hot – the oil will burn. Add rosemary and thyme and stir until aromatic, about 1 minute. Remove pan from heat and stir in cumin and cayenne pepper. Pour the flavored oil over the nuts and stir to coat evenly. Sprinkle with sugar, salt, and black pepper. Stir again. Transfer to a jelly roll pan or a baking pan with sides. Bake for about 15 minutes total, stirring after the first 10 minutes. Let cool. Store in an airtight container for up to two weeks.
Serving Size: Makes 8 Servings
Place nuts in a medium heatproof bowl. Pour oil into a small heavy saucepan and place over medium-low heat until warm. Do not let it get too hot – the oil will burn. Add rosemary and thyme and stir until aromatic, about 1 minute. Remove pan from heat and stir in cumin and cayenne pepper. Pour the flavored oil over the nuts and stir to coat evenly. Sprinkle with sugar, salt, and black pepper. Stir again. Transfer to a jelly roll pan or a baking pan with sides. Bake for about 15 minutes total, stirring after the first 10 minutes. Let cool. Store in an airtight container for up to two weeks.
Serving Size: Makes 8 Servings