Last weekend, Emily and I were at a family gathering. Because of her love of this snack, Emily insisted that I make the Rosemary Nuts. I did, and within five minutes of laying out a few bowls, I looked around to see everyone eating out of their cupped hands. It just brings a smile to my face. So simple, so good.
In addition to being my new “go to” snack for every occasion we host or attend this mix made great stocking stuffers this past Christmas and have become a standard component of any hostess gift.
You will be able to prepare these in 40 minutes, depending on your comfort with the steps of the recipe. And, they last (if not eaten) for quite a while before getting stale or dodgy.
As always, I want to credit the source of this recipe. Though my version is slightly different, it stems from Ina Garten’s Roasted Chipotle and Rosemary Mixed Nut recipe.
For my version, I trimmed down the varieties of nuts and ditched the chipotle to create a mix that works for my families’ palettes.
16 oz bag of cashew, dry roasted and salted
16 oz bag of almonds, dry roasted and salted
2 teaspoons salt
2 Tablespoons vegetable oil
2 Tablespoons chopped fresh rosemary
3 Tablespoons of orange juice
1/4 cup of brown sugar
1/3 cup of quality maple syrup
1) Preheat oven to 350 degrees
2) In a bowl, mix the OJ, sugar, oil, and syrup until combined
3) Add both bags of nuts to the bowl and site through to coat the nuts evenly
4) Spread nut mixture on a rimmed baking sheet
5) Sprinkle nuts with all of the salt and half of the rosemary.
6) With a spatula, mix in the salt and rosemary.
7) Roast the sheet of nuts in the oven for 25 minutes, stirring at 10 and 20 minute marks.
8) Remove from oven and stir in the remaining rosemary.
9) Cool and enjoy!