Rosemary Roasted Nuts

Preheat oven to 325ºÏ. Line a 10×15 jelly roll pan (or high-sided baking sheet) with parchment paper.

Place the nuts in a large bowl. Add the olive oil, rosemary, 1/2 teaspoon sea salt, crushed red pepper and black pepper. Stir until very well combined and the nuts are well coated.

Place in an even layer on the prepared baking sheet and bake in the preheated oven for 30 minutes, stirring every 10 minutes. Watch during the final 10 minutes as the nuts can burn quickly depending on your oven.

Remove from the oven and sprinkle with the remaining sea salt and stir well. Allow the nuts to cool and then store in an airtight container.

Notes:
You can use any fresh herbs in this recipe. I am sure a combination would be lovely.
I bought a bag of mixed nuts from Trader Joe’s that included peanuts, almonds, cashews, pecans, hazelnuts, Brazil nuts. I also added more cashews and almonds, along with some sunflower seeds because those are what I had on hand. Feel free to mix in whatever you like!