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Roasted Rosemary Nuts
Servings: 8 servings
These Rosemary Nuts are seasoned just right, are incredibly easy to make, and are a delectable appetizer or snack. Plus they're great for gifting too!
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Ingredients
- 2 cups unsalted raw nuts (for example, almonds, cashews, walnuts, pecans)
- 2 tablespoons olive oil (melted butter can also be used and in fact, I prefer using butter)
- 1 teaspoon dried rosemary (or 3 tablespoons chopped fresh rosemary)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/16 - 1/8 teaspoon cayenne pepper optional
- 2 teaspoons sweetener use any regular or low-carb sweetener; optional, but highly recommended
Instructions
Oven Directions
- Preheat oven to 350°F (175°C).
- Place nuts in a large bowl.
- Drizzle olive oil over nuts.
- Add spices to the bowl.
- Toss thoroughly to ensure nuts are evenly coated with the oil and seasoning mixture.
- Spread nuts in a single layer on a baking sheet.
- Roast in the preheated oven for 10-15 minutes, stirring halfway through, until golden brown and fragrant.
- Remove from oven and either cool a bit to serve warm or let the nuts cool completely to room temperature on the sheet pan before serving.
- Store in an airtight container.
Stovetop Directions
- Follow all instructions above, aside from preheating the oven (of course).
- Instead of spreading nuts on a baking sheet, spread the nuts on a large shallow pan or a large griddle. You might have to do this in two batches, depending on the size of your pan.
- Cook the nuts over a low-medium or medium heat, stirring occasionally until done. You'll know they are done when they are lightly toasted and very fragrant.
Notes
- Different nuts can toast at slightly different rates. For the most even results, use nuts that are reasonably similar in size and spread them in a single layer.
- Stir the nuts partway through roasting and begin checking them toward the early end of the baking time, especially when using more delicate nuts such as pecans or walnuts.
- Remove the nuts when they are fragrant and lightly toasted. They will become crisper as they cool.
- Salt varies considerably by type and grind. Start with less if desired, then add more to taste.
- If using butter and the finished nuts seem softer than you prefer, return them to a low-temperature oven briefly to help them dry and crisp.
- To rewarm stored nuts, spread them on a baking sheet and heat briefly in a low oven, or warm them in a skillet over low heat.