My mother in-law gave me this recipe many years ago and it has become one of my favorites to make, nibble on, and share. The combination of fresh rosemary, cumin and cayenne pepper gives each bite a depth of flavor that is irresistible.
Below are the directions for one recipe but trust me, you will want to double or even triple it! I almost always make a double batch. One recipe is never enough!
Feel free to use any combination of raw nuts that you like most by trying cashews, walnuts, pecans, almonds, peanuts or any of your own favorites.
These just came out of the oven. Oh how I wish you could smell them!
Fill a jar or ceramic dish and this tasty snack becomes the perfect hostess gift!
Preheat an oven to 300°F.
Measure the nuts into a medium sized bowl and mix with a large spoon.
Warm the olive oil in a small saucepan or small saute pan. Once warm add the chopped fresh rosemary and only cook for about a minute. Do not cook too long or the rosemary will burn.
Pour the rosemary olive oil over the nuts (yes, use a spatula to get all the oil and rosemary onto the nuts) and stir to coat the nuts.
In a separate small bowl, stir together the sugar, cumin, salt, black pepper and cayenne pepper.
Add the spice mixture to the nuts and stir to coat all the nuts.
Pour the nuts onto a rimmed baking pan (again use a spatula and scrape the bowl to get all the oil and spices onto the nuts). Shake the pan until the nuts are in a single layer. Use a large jelly roll pan if you have doubled the recipe.
Bake for 10 minutes. Toss the nuts with a spatula and then shake the pan again to make sure the nuts are in a single layer and bake for an additional 10 minutes.
Remove from the oven and let cool completely.
Store in an airtight container at room temperature for up to 4 days.
Last published on November 1, 2015