Description
These nuts are both salty and sweet, with a kick of heat.
Ingredients
Scale
- 3 cups unsalted, whole cashews
- 3 cups shelled pecan halves
- 2 tablespoons fresh rosemary leaves, chopped
- 1–2 teaspoons cayenne powder
- Juice from half an orange
- 1 tablespoons dark brown sugar
- 1 tablespoon pure maple syrup
- 1 tablespoon melted butter
- kosher salt
Instructions
- Preheat the oven to 375. Place the plain nuts on a baking sheet and let warm in the oven for 10 minutes. While the nuts are warming, mix together the fresh rosemary, brown sugar, cayenne, salt, juice and butter in a bowl. Then, toss the warmed nuts into the rosemary mixture and fully coat, baking for an additional 10 minutes and stirring often. Serve warm.
- Typically, I’d want to put parchment on my cookie sheet for easier cleanup, but when roasting the nuts it works best to put them directly on the pan to ensure that they turn out nice and crispy, just make sure to grease the pan well.