Rosemary & Thyme Roasted Nuts

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You will Go Nuts over these savory, salty, spicy and sweet Rosemary and Thyme Roasted Mixed Nuts. Add them to a cheeseboard, pour yourself a glass of wine, and put on some Netflix and call it a day…because a cheeseboard can be considered a perfectly fine dinner, am I right?!

These nuts are simple to make and equally nice to gift. Super versatile too! Want to use our Fire Salt instead? Go ahead, spice it up! Have just our pure sea salt? You can take some fresh rosemary sprigs, give them a nice chop and place the chopped rosemary and sea salt in a bowl, with your fingers rub the rosemary and sea salt flakes together. The rosemary oil will spread nicely on to the sea salt flakes. I used a combo of our pure sea salt and our Rosemary and Thyme sea salt and we did not get around to gifting them. Maybe the next batch. ;)

Stay healthy, safe, and well SEAsoned!

Rosemary and Thyme Roasted Nuts.jpg

Rosemary & Thyme Roasted Mixed Nuts

(Inspired from nospoonnecessary.com)

Ingredients

  • 2 ½ Cups Mixed Raw Nuts (I used pecans, cashews, and almonds)

  • 2 TBS Unsalted Butter

  • 2 heaping TBS Fresh Rosemary – finely chopped

  • 1 TBS Light Brown Sugar

  • 1 tsp Cumin

  • ¼ tsp Cayenne Pepper

  • 2 tsp Newport Pure Sea Salt, Fire Salt, or Rosemary and Thyme (I used a combo of our pure and R&T)

  • ¼ tsp Fresh Cracked Black Pepper

  • 1 ½ tsp Pure Maple Syrup

Instructions

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy clean up or a Silpat.

  • Season nuts: Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, Rosemary and Thyme sea salt or pure, or Fire Salt and black pepper. Set aside.

  • Melt butter: (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.(In the Microwave) Melt butter in the microwave. Stir in the rosemary and set aside for 1 minute. Add in the maple syrup. NOTE: If using Fire Salt, omit the chopped rosemary and just melt the butter and then add the maple syrup.

  • Add butter to nuts: Pour the butter over the nuts. Stir and toss to completely coat.

  • Bake: Transfer the seasoned nuts to the prepared baking sheet in a single layer. Bake until nuts are toasted and light golden in color, about 10-15 minutes, tossing once halfway through baking.

  • Cool: Allow the nuts to cool on the pan for 15 minutes and get your Weck glass or Ball Jars ready to pack for a gift….or store the nuts in an airtight container for yourself to sprinkle on your next cheeseboard!