The Pioneer Woman Tasty Kitchen
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Spiced Rosemary and Thyme Nuts

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

An easy make-ahead holiday party nibble. This also makes a great hostess gift!

Ingredients

  • 3 cups Large Whole Nuts - I Like To Use 1 Cup Each Of Cashews, Pecans, And Almonds
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Coarsely Chopped Fresh Rosemary Leaves
  • 1 teaspoon Fresh Thyme Leaves
  • 1 teaspoon Cumin
  • ¼ teaspoons Cayenne Pepper
  • 1 Tablespoon Sugar
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper

Preparation

Preheat oven to 300°F.

Place nuts in a medium heatproof bowl.

Pour oil into a small heavy saucepan and place over medium-low heat. Heat until warm. Do not let it get too hot or the oil will burn. When the oil is warm add rosemary and thyme and stir until aromatic, about 1 minute. Remove pan from heat and stir in cumin and cayenne pepper.

Pour the flavored oil over the nuts and stir to coat evenly. Sprinkle with sugar, salt and black pepper. Stir again. Transfer to a jelly roll pan or a baking pan with sides. Bake for about 15 minutes total, stirring after the first 10 minutes. Then remove the pan from the oven and let nuts cool. Store in an airtight container for up to two weeks.

Source: Adapted from my favorite roasted nuts recipe, Peg’s Spiced Nuts.

One Comment

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Profile photo of Laurie {Simply Scratch}

Laurie {Simply Scratch} on 12.10.2012

This looks sooooo good!

One Review

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Profile photo of Shuree Hohn

Shuree Hohn on 12.10.2012

Very good and very simple!

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