Name: Buttered Nuts with Rosemary
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 5
Cuisine: American
Ingredients: 1 ½ cups whole unblanched almonds; 1 ½ cups raw cashews; 1 ½ cups walnuts and/or pecans; 1 cup raw pumpkin seeds (pepitas); 2 tablespoons finely chopped or snipped fresh rosemary; 2 teaspoons packed brown sugar; 1 teaspoon fine salt, plus more for sprinkling; ½ teaspoon cayenne pepper (optional, for spice); 2 tablespoons unsalted butter, melted

Ingredients

5 serv.

1 ½ cups whole unblanched almonds
1 ½ cups raw cashews
1 ½ cups walnuts and/or pecans
1 cup raw pumpkin seeds (pepitas)
2 tablespoons finely chopped or snipped fresh rosemary
2 teaspoons packed brown sugar
1 teaspoon fine salt, plus more for sprinkling
½ teaspoon cayenne pepper (optional, for spice)
2 tablespoons unsalted butter, melted

Instructions

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1 Preheat oven to 350 degrees Fahrenheit. On a rimmed baking sheet (if you’d like, line it with parchment paper for easier cleanup), mix together all of the nuts. Bake about 12 minutes or until fragrant and toasted, stirring halfway.
2 In a small bowl, combine the chopped rosemary, brown sugar, salt, and cayenne pepper. Stir the melted butter into the bowl. Pour the mixture over the roasted nuts, tossing gently to coat. Season with salt, to taste. Serve warm or cooled to room temperature. Store in an airtight container for up to 3 days.