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:
covered percent of daily need
