A little sweet, a touch of heat ( optional) and a hint of fresh rosemary. A perfect snack or party favorite! Make sure you buy raw, unsalted fresh nuts! This makes approx 5 1/2 cups to enjoy ( but not at one time!)
Ingredients:
2 cups raw walnut halves or pecans
2 cups of whole raw almonds
1 1/2 cup pepitas
2 tablespoons finely chopped fresh rosemary
2 tablespoons unsalted butter( if salted adjust salt measurement) Vegan option: use olive oil
1 teaspoon of flake salt
1 teaspoon vanilla extract
1/4 teaspoon cayenne pepper. For less spice use cinnamon or pumpkin spice
Instructions:
Preheat the oven to 325 degrees Fahrenheit.
Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn’t get stuck to the pan (this is important).
Pour the almonds, pecans and pepitas in a bowl and set it aside.
In another bowl, combine the optional rosemary (or any other added seasonings), maple syrup, melted butter, salt, vanilla, and cayenne (if you’re using). Gently combine nuts and toss until coated
Put the nut mixture on the prepared baking sheet. Spread the mixture in a single layer on the pan.
Place in the oven, stirring after the first 10 minutes and then every 5 minutes , until the nuts are a deep golden color, 23 to 25 minutes. (The maple syrup coating will be a little sticky right out of the oven, but will harden as the nuts cool.)
Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes.
Let the nut mixture cool completely on the pan. Store in a glass jar at room temperature.