We have been exploring the world of nuts that the child will eat. If we put enough flavours on them - no problem. Plain nuts - No interest.
This is a delicious one that makes use of some of the rosemary that is in abundance right now. Is fresh rosemary super popular across Canada? I know when I first moved out to Vancouver it seemed to be growing every where.
This recipe is super adaptable, we used the nuts we had on hand. Surprisingly we don't have ALL the nuts in our house at all times. It is loosely adapted from this one at No Spoon Necessary. It can be any combination of nuts and seeds.
- 2 Cups Mixed Raw Nuts (pecans, walnuts, cashews, macadamia, almonds)
- 2 TBS Unsalted Butter or Coconut Oil
- 2 heaping TBS Fresh Rosemary – finely chopped
- 1 TBS Light Brown Sugar
- 1 tsp Cumin
- ¼ tsp Cayenne Pepper
- 2 tsp Sea Salt
- ¼ tsp Fresh Black Pepper
- 1 ½ tsp Pure Maple Syrup
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy clean up.
Season nuts: Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, salt and black pepper. Set aside.
Melt butter: 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.
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 colour, about 10-15 minutes, tossing once halfway through baking.
Cool: Allow the nuts to cool on the pan for 15 minutes. Transfer to a serving bowl, once FULLY COOL transfer to a container with a tight fitting lid for storage.
These can be made and stored for days at a time, the flavours will be even better after a day of sitting.