Rosemary Roasted Mixed Nuts – Paleo Recipe for Entertaining
By: Susan Joy
Nuts are the perfect snack. This recipe has a wonderful mixture of flavours and crunch. Rosemary was an easy choice for me to add flavour as I have lots in our garden. Smoked paprika is my favourite savoury spice, and adding a little maple syrup gives that lovely sweet and savoury taste. You can choose any raw nuts, whatever you may have on hand, I’ve used almonds, cashews and walnuts. This recipe also makes a great gift, add the nuts to a glass jar, seal and tie with a ribbon and poke a sprig of rosemary through the bow.
- 400g (3 cups) raw mixed nuts – I used almonds, cashews and walnuts, (1 cup of each)
- 2 Tbsp maple syrup (100%)
- 1 Tbsp melted ghee, or coconut oil
- 1 1/2 Tbsp fresh rosemary, chopped
- 2 tsp smoked paprika
- 1 tsp sea salt, plus extra if needed when serving
Preheat oven to 160c (fan-forced) and line a large baking tray with baking paper.
Add the nuts to a large bowl then add the melted ghee and maple syrup and toss to coat the nuts well.
Add the chopped rosemary, smoked paprika and sea salt to the nuts, mixing well to coat evenly.
Spread the nut mixture out evenly over the prepared baking tray. Bake for approximately 20 – 25 minutes until the nuts are glazed and golden. Stir once during the cooking time, plus keep a close eye on the nuts so they don’t burn. The mixture may be slightly sticky but will dry and crispen as the nuts cool.
Add a little extra sea salt if you like your nuts extra salty. Once completely cooled store in an airtight container at room temperature for up to 7 days.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied