Spiced Rosemary Nuts Recipes
ROSEMARY SPICED NUTS
These lightly-spiced cocktail nuts are a cut above the store bought sort. Cayenne adds kick, brown sugar balances the salt and fresh rosemary provides an unexpected woodsy note that really makes them something special. They're fancy enough to toss into a shiny cellophane bag, tie with a bow and give as a gift.
Provided by Peter Mcquaid
Categories easy, quick, finger foods, appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a bowl, toss nuts with butter and spread out onto a baking sheet. Bake until golden, about 10 minutes, stirring frequently.
- While nuts roast, mix rosemary, sugar, cayenne and salt in a bowl. Add nuts and toss. Serve warm or cool.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 24 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 140 milligrams, Sugar 1 gram, TransFat 0 grams
SPICY ROSEMARY NUTS
Provided by Giada De Laurentiis
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
- In a medium bowl, whisk the egg white and salt just until foamy. Add the maple syrup, rosemary and cayenne pepper. Stir in the nuts and sunflower seeds and toss until coated.
- Spread the nut mixture on the prepared baking sheet in a single layer. Bake until the nuts are crisp and brown, 20 to 25 minutes, stirring halfway through. Let cool before serving or storing.
Nutrition Facts : Calories 316 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 135 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 9 grams, Sugar 5 grams
ROSEMARY-LEMON SPICED NUTS
Make and share this Rosemary-Lemon Spiced Nuts recipe from Food.com.
Provided by Boo Chef in West Te
Categories Lunch/Snacks
Time 55m
Yield 5 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- COAT NUTS Adjust oven rack to upper-middle position and heat oven to 300 degrees. Line baking sheet with parchment paper and coat with cooking spray. Whisk egg white, lemon juice, lemon zest, and salt in large bowl. Add nuts and toss to coat. Drain in colander thoroughly, 4 to 5 minutes.
- SEASON NUTS Mix brown sugar, minced rosemary, and red pepper flakes in large bowl. Add drained nuts and toss to coat. Spread nuts evenly on prepared baking sheet and bake until dry and crisp, 40 to 45 minutes, rotating sheet halfway through baking time. Cool completely. Break nuts apart and serve. (Nuts can be stored in airtight container for 3 weeks.).
ROSEMARY, THYME AND CHILLI SPICED NUTS
Make and share this Rosemary, Thyme and Chilli Spiced Nuts recipe from Food.com.
Provided by hectorthebat
Categories Nuts
Time 17m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to gas 6, 200C, fan 180°C In a bowl, combine all the ingredients with a little seasoning, then toss until well coated.
- Spread the nut mixture out in a single layer on a baking sheet. Bake for 7 minutes, or until golden, then remove from the oven.
- Transfer the nuts to a sheet of nonstick paper and leave to cool. Serve with cocktails.
Nutrition Facts : Calories 175.2, Fat 14.4, SaturatedFat 1.4, Cholesterol 0.1, Sodium 69.1, Carbohydrate 9.9, Fiber 2.1, Sugar 6.7, Protein 4.1
SPICED ROSEMARY NUTS
Provided by Marc Murphy
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Toss the nuts, melted butter, rosemary, brown sugar and cayenne in a large bowl until combined. Spread the coated nuts in a single layer on a rimmed baking sheet.
- Bake the nuts until fragrant and toasted, about 10 minutes. Let cool completely before serving.
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- Spread the nuts out onto a rimmed baking sheet. A 11 x 15 jellyroll pan works really well for this.
ROSEMARY SPICED NUTS | ROASTED SPICED NUTS RECIPE
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- Preheat an oven to 350°F. In a large bowl, toss mixed nuts with melted butter and maple syrup. Add 2 tablespoons chopped rosemary, dark brown sugar, cayenne pepper and 2 teaspoons flaky sea salt, mixing until the nuts are well coated with the flavorings. Spread nuts out onto a rimmed baking sheet lined with parchment paper. Bake until glazed and golden (about 18 - 20 minutes), stirring twice during the cooking process.*
- As soon as the nuts come out of the oven, season with an additional 1 teaspoon chopped fresh rosemary, and flaky sea salt to taste (I added an additional 3/4 teaspoon). Serve warm immediately or store in an airtight container at room temperature for up to 5 days.
SPICY ROSEMARY ROASTED NUTS | GOURMANDE IN THE …
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- Place nuts on a parchment lined baking sheet. Add remaining ingredients and mix with your hands to evenly coat. Spread out nuts in a single layer on the baking sheet.
ROSEMARY THYME SPICED NUTS • EASY RECIPE! • A FARMGIRL'S ...
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- 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.
SPICED ROSEMARY NUTS - WILLIAMS SONOMA
Directions: Preheat an oven to 300°F. Place the nuts in a bowl. In a small, heavy saucepan over medium-low heat, warm the olive oil. Add the rosemary and …
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SAVORY ROSEMARY SPICED NUTS - THE RISING SPOON
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SPICED ROSEMARY AND THYME NUTS | TASTY KITCHEN: A …
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 …
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- Preheat oven to 300° Line a large baking sheet with parchment paper, foil or a silpat mat. Set aside.
- Add the olive oil in a small saucepan over medium heat to warm, being careful not to get too hot and burn the oil. Add the rosemary and thyme to infuse the oils with the herbs, about 1-2 minutes. Add the cayenne pepper, coconut sugar, salt and pepper to the oil mixture and stir quickly to combine. Pour over the mixed nuts and stir well to coat evenly.
- Pour the spiced nuts onto the prepared baking sheet and bake for 12-15 minutes, stirring halfway through. Allow to cool completely. Store in an air tight container for up to two weeks.
SPICED NUTS WITH MAPLE AND ROSEMARY - FORAGER CHEF
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- Spread the nuts out on a sheet tray and toast for 5 minutes at 350. Meanwhile, simmer the remaining ingredients together until the maple and butter are melted together, then reduce the heat and simmer for 2-3 minutes more.
- Remove the nuts from the oven and toss well with the melted maple-butter-rosemary mixture and return to the oven and cook 8-10 minutes more, stirring once or twice to ensure even cooking, until the nuts are nicely toasted and aromatic, make sure to watch closely so the nuts don't get too dark.
- Remove the nuts from the oven, sprinkle over the maple sugar if using, then cool and keep at room temperature in a sealed container, a glass jar looks nice on the counter.
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- Place the spiced nuts onto a baking sheet (lined with parchment paper or not, it’s up to you) and bake for 20-25 minutes or until golden brown.
SWEET & SPICY ROASTED NUTS (5 MINUTE PREP!) - NO SPOON ...
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- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy clean up.
- Season nuts: Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, salt and black pepper. Set aside.
- Melt butter: (On the Stovetop) In a medium sized sauté pan, over medium low heat, melt the butter. Stir in the rosemary and cook until fragrant, about 1 minute. Remove from heat and stir in maple syrup. (In the Microwave) Melt butter in the microwave. Stir in the rosemary and set aside for 1 minute. Add in the maple syrup.
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- Preheat the oven to 325 degrees F. Line a rimmed baking sheet with a sheet of parchment paper. Set aside.
- In a large bowl, combine the nuts. Pour the maple syrup over the nuts and mix well to coat evenly.
- Combine the coconut sugar, rosemary, salt, garlic powder, pepper, and cayenne in small bowl and stir well to combine.
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- Pour nuts into large mixing bowl. Heat olive oil in small pan until just warm. Add 3 tablespoons rosemary and stir for one minute, or until oil is fragrant. Be careful not to let oil burn. Stir in chipotle powder, cumin, cayenne. Pour over nuts and stir well. Season with salt and pepper and stir well. (I added 2 teaspoons of salt, but use what suits your tastes.)
- Remove from oven and sprinkle additional salt and remaining rosemary. Cool to room temperature.
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From onceuponachef.com
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- Line baking sheet with aluminum foil. Combine nuts on baking sheet and toast in oven until warm, fragrant and lightly golden, about 5 minutes.
- In a large bowl, combine rosemary, cayenne pepper, brown sugar and butter. Add the warm, toasted nuts to the spiced butter and toss well. Add kosher salt and toss to coat thoroughly. Serve warm.
- Note: You can use any combination of cashews, whole unpeeled almonds, peeled peanuts, pecans, hazelnuts, Brazil nuts or whatever suits your taste; just keep in mind that pecans work particularly well because their crevices hold the seasoning. You can also use raw unsalted nuts for this recipe, just be sure to toast them a bit longer, about 10 minutes, or until lightly golden.
SPICED NUTS RECIPE - GOOP
Roast the nuts on a baking sheet until they’re just beginning to brown and smell toasty (about 5 minutes). 3. Meanwhile, in a large bowl, combine rosemary, thyme, cinnamon, …
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- Roast nuts on a baking sheet until just beginning to brown and they smell toasty (about 5 minutes).
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- Toss the hot nuts in the bowl and mix until the coconut oil has melted and all the ingredients are well mixed.
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- Melt 3 Tbsp. unsalted butter in a small bowl. Make sure the butter is melted but not browned or burned.
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- In a small bowl, whisk together the brown sugar, salt, cayenne (if using), salt, pepper, and melted butter. Stir together the chopped rosemary and the pecans in a separate bowl. Pour the butter blend over the pecans and toss to combine until everything is coated.
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CLASSIC SPICED NUTS WITH ROSEMARY | RECIPE | SPICED NUTS ...
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Preheat the oven to 350 degrees F. Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes. In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter. Thoroughly toss the toasted nuts in the spiced butter and serve warm.
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SPICED ROSEMARY NUTS
Get this all-star, easy-to-follow Spiced Rosemary Nuts recipe from Marc Murphy. Visit original page with recipe. Bookmark this recipe to cookbook online . Directions Preheat the oven to 350 degrees F. Toss the nuts, melted butter, rosemary, brown sugar and cayenne in a large bowl until combined. Spread the coated nuts in a single layer on a rimmed... Yield: 6 servings; …
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SPICED ROSEMARY NUTS
Spiced Rosemary Nuts recipe from Marc Murphy via Food Network. Spiced Rosemary Nuts recipe from Marc Murphy via Food Network . Spiced Rosemary Nuts recipe from Marc Murphy via Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
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Directions. Preheat oven to 350 degrees. Mix together the nuts, brown sugar, rosemary, cayenne pepper, salt and pepper until well mixed. Spread on a baking sheet and bake at 350 for 10 minutes. Let cool completely before storing (or the nuts will get soggy) Serve in little bowls around the house for snacking.
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From therecipes.info
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From yummly.com
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Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven till they become light golden-brown, about 10 minutes. In a large bowl, combine the rosemary, cayenne, muscovado sugar, salt and melted butter. Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will ...
From nigella.com
From nigella.com
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