SPICED ROSEMARY NUTS

By lisaS

robin houlberg

Ingredients

• 2 1/2 cups mixed raw nuts such as pecans, walnuts and peanuts
• 2 Tbs. olive oil
• 1 1/2 Tbs. chopped fresh rosemary
• 1 Tbs. sugar
• 1 1/2 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• 1/4 tsp. cayenne pepper

Preparation

Step 1

Preheat an oven to 300°F.

Place the nuts in a bowl.In a separate bowl,combine the sugar,cumin,salt,black pepper and cayenne(if using) In a small, heavy saucepan over medium-low heat, warm the olive oil. Add the rosemary and stir until aromatic, about 2 minutes. Pour the seasoned oil over the nuts. Add the spice mixture and stir to coat the nuts evenly. Transfer the nuts to a baking pan.

Bake, stirring occasionally, until the nuts are toasted, about 20 minutes. Transfer to a plate and let cool completely.

Store the nuts in an airtight container at room temperature for up to 4 days. Makes about 2 1/2 cups.