Food recipes
Spiced Rosemary and Thyme Nuts
Spiced Rosemary and Thyme Nuts Ingredients: nuts, cashew nuts, raw oil, olive, salad or cooking spices, rosemary, dried spices, thyme, dried spices, cumin seed spices, pepper, red or cayenne sugars, granulated salt, t...
Spiced Rosemary and Thyme Nuts
Ingredients:
nuts, cashew nuts, raw
oil, olive, salad or cooking
spices, rosemary, dried
spices, thyme, dried
spices, cumin seed
spices, pepper, red or cayenne
sugars, granulated
salt, table
spices, pepper, black
Directions:
Preheat oven to 300 degrees F.
Place nuts in a medium heatproof bowl.
Pour oil into a small heavy saucepan and place over medium-low heat.
Heat until warm.
Do not let it get too hot or the oil will burn.
When the oil is warm 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.
Then remove the pan from the oven and let nuts cool.
Store in an airtight container for up to two weeks.
Source: Adapted from my favorite roasted nuts recipe, Pegs Spiced Nuts.
Ingredients:
nuts, cashew nuts, raw
oil, olive, salad or cooking
spices, rosemary, dried
spices, thyme, dried
spices, cumin seed
spices, pepper, red or cayenne
sugars, granulated
salt, table
spices, pepper, black
Directions:
Preheat oven to 300 degrees F.
Place nuts in a medium heatproof bowl.
Pour oil into a small heavy saucepan and place over medium-low heat.
Heat until warm.
Do not let it get too hot or the oil will burn.
When the oil is warm 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.
Then remove the pan from the oven and let nuts cool.
Store in an airtight container for up to two weeks.
Source: Adapted from my favorite roasted nuts recipe, Pegs Spiced Nuts.