Rosemary & Maple Spiced Nuts
Two flavors we can’t live without—rosemary and maple—come together in a snack that’s ideal as a homemade stocking-stuffer or holiday hostess gift.
Ingredients
1/3 lb. each roasted and salted almonds, pecans and cashews
2 Tbsp. maple syrup
2 Tbsp. melted butter or olive oil
1 1/2 Tbsp. minced fresh rosemary
1 tsp. minced canned chipotle, smashed to a paste
Directions
Heat oven to 400 degrees. Line a large baking sheet with parchment paper. Spread nuts on parchment in a single layer. Bake until lightly browned, 10 to 12 minutes, tossing once halfway through the baking time. Meanwhile, stir remaining ingredients together in a large bowl.
As soon as the nuts come out of the oven, toss them well with the mixture in the bowl. Serve warm or at room temperature. This recipe can be multiplied and the nuts can be stored for up to a week in airtight containers.
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