Holiday Nut Medley with Cranberries

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  • Level: Easy
  • Total: 30 min (includes cooling time)
  • Active: 10 min
  • Yield: About 5 cups
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Ingredients

1 cup unsalted raw cashews

1 cup unsalted raw macadamia nuts

1 cup unsalted raw pecans

1 cup unsalted raw shelled pistachios

2 tablespoons unsalted butter

2 tablespoons chopped rosemary, plus 2 whole sprigs, for garnish

2 tablespoons light brown sugar

1 tablespoon chopped thyme

3/4 teaspoon cayenne pepper

1 teaspoon fine sea salt

1 cup dried cranberries

Directions

  1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Combine the cashews, macadamias, pecans and pistachios in a large bowl.
  3. 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.
  4. Spread the nuts evenly on the parchment-lined rimmed baking sheet and cook until toasted and fragrant, 12 to 14 minutes.
  5. Allow the nuts to cool slightly until they are warm, about 5 minutes. 
  6. 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.
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