Recipe courtesy of Elena Besser
Recipe courtesy of Elena Besser
Watch how to make this recipe.
Spiced Nuts
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- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 35 min
- Yield: Six 1-cup servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 752
- Total Fat
- 68 g
- Saturated Fat
- 13 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 10 g
- Sugar
- 7 g
- Protein
- 19 g
- Cholesterol
- 31 mg
- Sodium
- 294 mg
- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 35 min
- Yield: Six 1-cup servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 752
- Total Fat
- 68 g
- Saturated Fat
- 13 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 10 g
- Sugar
- 7 g
- Protein
- 19 g
- Cholesterol
- 31 mg
- Sodium
- 294 mg
Ingredients
Directions
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21m
Easy
CLASS
- Preheat the oven to 350 degrees F.
- Place the walnuts, pecans, almonds, cashews and pistachios on a rimmed baking sheet and spread out into an even layer.
- In a spice grinder, food processor or high-speed blender, combine the fennel seed, red pepper flakes if using (omit if you don’t like spicy) and garlic powder. Pulse several times until a fine powder forms. Place in a small bowl and set aside.
- Place a medium skillet over a medium-low heat and add the butter and rosemary. Cook until the butter melts. Remove from the heat.
- Drizzle the melted butter mixture and maple syrup over the nuts. Toss to coat. Sprinkle the spice mixture over the nuts. Sprinkle with salt and pepper. Toss again to coat.
- Bake, tossing the nuts every 5 minutes to make sure they toast evenly, until toasted and fragrant, about 20 minutes.
- Taste the nuts and add more kosher salt if necessary. Allow to cool completely. Store the nuts in airtight containers in a cool dark place for up to 2 weeks. Enjoy!
