Spiced Nuts
- Level: Easy
- Yield: Six 1-cup servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 752
- Total Fat
- 68
- Saturated Fat
- 13
- Carbohydrates
- 28
- Dietary Fiber
- 10
- Sugar
- 7
- Protein
- 19
- Cholesterol
- 31
- Sodium
- 294
- Total: 45 min (includes cooling time)
- Active: 35 min
Ingredients
1 cup walnuts
1 cup pecans
1 cup almonds
1 cup cashews
1 cup pistachios
1 tablespoon fennel seed
1 teaspoon crushed red pepper flakes, optional
2 tablespoons garlic powder
6 tablespoons unsalted butter
2 tablespoons chopped fresh rosemary
2 teaspoons maple syrup
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
Directions
- 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!