These Roasted Mixed Nuts are the perfect combination of savory, salty, spicy and sweet! They make a great, quick and easy appetizer or snack... but be warned, they are dangerously delicious!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Optional for finishing: 1 TBS Turbinado Sugar (Sugar in the Raw) and/or 2 tsp Flaked Sea Salt (Maldon)
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy clean up.
Melt butter: Melt butter using the stovetop or the microwave (directions below)!(In the Microwave) Place butter in the microwave- safe bowl. Microwave on 50% power for 1 minute. Continue to microwave at 50% power for 10 second increments until just melted. Stir in the rosemary and set aside for 1 minute. Stir in the maple syrup. Set aside.(On the Stovetop) In a medium sized sauté pan, over medium low heat, melt the butter. Stir in the rosemary and cook until fragrant, about 1 minute. Remove from heat and stir in maple syrup. Set aside.
Season nuts: Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, salt and black pepper. Stir well and set aside.
Add butter to nuts: Pour the butter over the nuts. Stir and toss to completely coat. Transfer the seasoned nuts to the prepared baking sheet, arranging them in a single even layer.
Bake: Bake nuts for 10 minutes. Remove and stir, arranging nuts into a single layer. Return nuts to oven and continue to roast for an additional 5-8 minutes, or until they are aromatic and light golden in color (they will get darker upon sitting).
OPTIONAL (for more flavor!): While the nuts are still hot and fresh out of the oven (on the pan), sprinkle the Turbinado sugar and flaked sea salt evenly over the nuts.
Cool: Place the baking sheet on a wire rack and stir the nuts, spreading them back out into an even single layer once. Set aside and allow the nuts to cool on the pan for 15 minutes.
Serve: Transfer to a serving bowl or a container with a tight fitting lid for storage. Enjoy!
Nuts: You will need 2 1/2 cups of nuts for the recipe, and while I used a combination of nuts, you can use a single variety or two varieties of nut if desired! Use your favorite nut, whatever you have on hand, or whatever is cheapest at the store! For those of you wondering, shown in the photos is: 1 Cup Cashews with 1/2 cup each: Peanuts, Walnuts & Pecans.
Nuts continued: Please use RAW and UNSALTED nuts in this recipe!
Cayenne: The recipe calls for 1/4 teaspoon Cayenne, but if you aren't a fan of spicy food, scale the cayenne back to 1/8 teaspoon! If you love spicy food, you can increase the cayenne to 1/2 teaspoon.
These nuts get better with time: Preparing and roasting the nuts a few hours (or a day) in advance of serving them is strongly recommended! The extra time really allows the nuts to really soak up all the flavors, making them taste even better! If you prepare these in advance, allow the nuts to cool completely before transferring them to a container with a tight fitting lid. Store at room temperature until ready to serve!
Yield: 2 ½ Cups of Nuts
Nutritional information is an approximation based upon 6 (1/2 cup) servings. Exact information will depend upon the brands of ingredients and precise measurements used.