Servings 8 servings
Ingredients
- 1 cup raw unsalted almonds
- 1 cup raw unsalted cashews
- 1 cup raw unsalted walnuts
- 1 cup dry roasted pistachios
- 2 1/2 Tablespoons unsalted butter
- 1 Tablespoon kosher salt
- 1 1/2 Tablespoons brown sugar
- 1 teaspoon cayenne pepper
- 1 Tablespoon dried rosemary
Instructions
- Preheat the oven to 325ºF. Line a baking sheet with parchment paper.
- Add the almonds, cashews, walnuts and pistachios to the baking sheet.
- Add the butter to a medium microwave-safe bowl. Microwave in 20-second increments until melted then whisk in the salt, brown sugar, cayenne pepper and rosemary.
- Pour the butter mixture over the nuts and toss until well-combined. Arrange the nuts in a single layer on the baking sheet.
- Bake the nuts for 10 minutes, stir, then bake them an additional 10 to 12 minutes until dark golden.
- Remove the nuts from the oven and let them cool completely before serving.
Notes
- You want the nuts to be roasted and lightly browned when you pull them out of the oven. You should be able to smell the nuts toasting before you even open the oven door. That’s when they’re ready.
- Instead of dried rosemary, you can use any fresh herbs you like (just double the amount of them). Fresh rosemary, thyme, sage or oregano are some options.
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