Spiced Rosemary and Thyme Nuts

If you have roughly 45 minutes to spend in the kitchen, Spiced Rosemary and Thyme Nuts might be a tremendous gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. For $2.09 per serving, you get a main course that serves 3. One serving contains 959 calories, 25g of protein, and 84g of fat. 880 people were impressed by this recipe. It is brought to you by A Farm Girls Dabbles. Head to the store and pick up nuts, sugar, fresh thyme leaves, and a few other things to make it today. Overall, this recipe earns an amazing spoonacular score of 98%. Similar recipes are Spiced Rosemary and Thyme Nuts, Rosemary Spiced Nuts, and Italian Rosemary Garlic Spiced Nuts.

Servings: 3

 

Ingredients:

1/2 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

1 tsp. cumin

2 T. coarsely chopped fresh rosemary leaves

1 tsp. fresh thyme leaves

1 tsp. kosher salt

3 c. large whole nuts - I like to use 1 c. cashews, 1 c. pecans, and 1 c. almonds

2 T. olive oil

1 T. sugar

Equipment:

oven

bowl

sauce pan

frying pan

baking pan

Cooking instruction summary:

Preheat oven to 300°.Place nuts in a medium heatproof bowl. Pour oil into a small heavy saucepan and place over medium-low heat until warm. Do not let it get too hot – the oil will burn. Add rosemary and thyme and stir until aromatic, about 1 minute. Remove pan from heat and stir in cumin and cayenne pepper. Pour the flavored oil over the nuts and stir to coat evenly. Sprinkle with sugar, salt, and black pepper. Stir again. Transfer to a jelly roll pan or a baking pan with sides. Bake for about 15 minutes total, stirring after the first 10 minutes. Let cool. Store in an airtight container for up to two weeks.

 

Step by step:


1. Preheat oven to 300°.

2. Place nuts in a medium heatproof bowl.

3. Pour oil into a small heavy saucepan and place over medium-low heat until warm. Do not let it get too hot – the oil will burn.

4. Add rosemary and thyme and stir until aromatic, about 1 minute.

5. Remove pan from heat and stir in cumin and cayenne pepper.

6. Pour the flavored oil over the nuts and stir to coat evenly. Sprinkle with sugar, salt, and black pepper. Stir again.

7. Transfer to a jelly roll pan or a baking pan with sides.

8. Bake for about 15 minutes total, stirring after the first 10 minutes.

9. Let cool. Store in an airtight container for up to two weeks.


Nutrition Information:

Quickview
958k Calories
25g Protein
83g Total Fat
41g Carbs
51% Health Score
Limit These
Calories
958k
48%

Fat
83g
129%

  Saturated Fat
11g
70%

Carbohydrates
41g
14%

  Sugar
4g
4%

Cholesterol
0.0mg
0%

Sodium
794mg
35%

Get Enough Of These
Protein
25g
50%

Manganese
2mg
144%

Copper
1mg
93%

Magnesium
328mg
82%

Phosphorus
631mg
63%

Fiber
13g
53%

Zinc
5mg
37%

Vitamin B3
6mg
34%

Iron
6mg
33%

Potassium
888mg
25%

Vitamin B6
0.44mg
22%

Vitamin B1
0.29mg
20%

Folate
73µg
18%

Vitamin B5
1mg
18%

Vitamin B2
0.3mg
17%

Calcium
113mg
11%

Vitamin E
1mg
9%

Vitamin K
6µg
6%

Vitamin A
140IU
3%

Vitamin C
1mg
2%

covered percent of daily need
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