Rosemary Roasted Nuts are an easy and elegant appetizer for holiday get-togethers. Sweet and salty with a hint of rosemary, these are perfect to set out for guests alone or include in a festive cheese board. We love to make extra and give as a hostess gift with a bottle of wine.
Ingredients
1 cup raw cashews
1 cup raw pecans
4 Tbsp unsalted butter
1/4 c light brown sugar
1 1/2 tsp fresh rosemary, finely chopped
flake salt
Preheat oven to 350 degrees. On a rimmed baking sheet, roast nuts in the oven for 10-12 mins. When you can start to smell the nuts, you’ll know they are done. Line another baking sheet with parchment paper.
In a large skillet, heat butter over medium-low heat. Once butter is melted, add in brown sugar and rosemary. Stir to combine.
Add nuts to the skillet and mix thoroughly. Continue to cook over medium-low heat for 3-5 mins until well-combined.
Spread nuts on parchment-lined baking sheet and sprinkle with flake salt to taste (about 2 tsp). Allow nuts to cool, stirring occasionally.
Serve immediately or store at room temperature in an airtight container.
Recipe adapted from Martha Stewart.
