2 ½ c Mixed Unsalted, Raw Nuts – choose your favorites—pecans, walnuts, hazelnuts, cashews, almonds
2 Tbsp Unsalted Butter
2 heaping Tbsp Fresh Rosemary – finely chopped
1 tsp Cumin
¼ tsp Cayenne Pepper (optional for some added kick)
2 tsp Sea Salt
¼ tsp Fresh Cracked Black Pepper
1 ½ tsp Pure Maple Syrup
Preheat oven to 350ºF. Line a large baking sheet with parchment paper for easy clean up.
Place the nuts in a medium sized mixing bowl and add the cumin, cayenne (if using), salt and black pepper. Set aside.
In a medium sized sauté pan, over medium low heat, melt the butter. Stir in the rosemary and cook until fragrant, about 1 minute. Remove from heat and stir in maple syrup.
Pour the melted butter mixture over the nuts. Using your hands (careful if hot) or spoon, stir and toss to completely coat nuts.
Spread the seasoned nuts to the prepared baking sheet in a single layer. Bake until nuts are toasted and light golden in color, about 10-15 minutes, tossing once halfway through baking.
Allow the nuts to cool on the pan for 15 minutes. Transfer to a serving bowl if you are eating right away or to a container with a tight-fitting lid for storage. Canning jars are great for storing nuts. Enjoy!
If you want to really have some fun with this, add 1 cup dried fruit after roasting and cooling the nuts. Cranberries, raisins or candied ginger are delicious options. After being stored for a day or two the flavors meld even more, creating a sweet and savory snack that you’ll want to have around all the time!