Recipe courtesy of Brian Balthazar
Recipe courtesy of Brian Balthazar
Watch how to make this recipe.
Holiday Nut Medley with Cranberries
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- Level: Easy
- Total: 30 min (includes cooling time)
- Active: 10 min
- Yield: About 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 325
- Total Fat
- 26 g
- Saturated Fat
- 5 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 4 g
- Sugar
- 13 g
- Protein
- 6 g
- Cholesterol
- 5 mg
- Sodium
- 139 mg
- Level: Easy
- Total: 30 min (includes cooling time)
- Active: 10 min
- Yield: About 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 325
- Total Fat
- 26 g
- Saturated Fat
- 5 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 4 g
- Sugar
- 13 g
- Protein
- 6 g
- Cholesterol
- 5 mg
- Sodium
- 139 mg
Ingredients
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Directions
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16m
Easy
CLASS
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Combine the cashews, macadamias, pecans and pistachios in a large bowl.
- Melt the butter in a small saucepan. Pour the butter over the nuts and combine with a wooden spoon. Stir in the chopped rosemary, brown sugar, thyme, cayenne pepper and salt until combined.
- Spread the nuts evenly on the parchment-lined rimmed baking sheet and cook until toasted and fragrant, 12 to 14 minutes.
- Allow the nuts to cool slightly until they are warm, about 5 minutes.
- Combine the dried cranberries with the warm nut medley in a large bowl. Season with salt, if desired. Garnish with the rosemary sprigs before serving.
