Rosemary-chipotle spiced nuts
Recipe by Lisa Evanoff
1 1/2 cups no-salt raw almonds
1 1/2 cups pecans
1 1/2 cups walnuts
2 tablespoons chopped fresh rosemary
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon chipolte seasoning
1 tablespoon dark brown sugar
1/2 teaspoon sea salt
2 tablespoons melted butter
1. 1. Preheat oven to 375F.
2. 2. In a small bowl, combine rosemary, chipotle, dark brown sugar and salt. Add butter, stirring well. Pour over nuts, tossing gently.
3. 3. Place nuts on a lightly greased large baking sheet. Bake in preheated oven for 10 minutes. Serve warm or at room temperature. Store them in an airtight container for up to 1 week
appetizers December 21, 2011 00:18
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