Rosemary Spiced Nuts Mix
Recipe - Woodbury Wine & Spirits
Rosemary Spiced Nuts Mix
Prep Time5 Minutes
Servings6
Cook Time25 Minutes
Ingredients
3 cups Planter’s Dry Roasted Almonds
2½ cups Planter’s Whole Salted Cashews
3 tbsp butter, melted
3 tbsp honey
1½ tbsp brown sugar
1½ tsp salt
2 tbsp rosemary, finely chopped
¼ tsp cayenne
1 cup popcorn
1 cup dried cranberries
Directions
- Preheat oven to 325°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk the butter, honey, brown sugar, salt, and spices. Add nuts and toss to coat.
- Spread nuts in a single layer on the pre- pared baking sheet. Bake for 10 minutes, stir, and bake for another 10–15 minutes, stirring every 5 minutes, until nuts are browned.
- Cool for about 10 minutes; while the nuts are still warm, stir to separate. Add popcorn and cranberries and combine.
- Let the nuts cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.
5 minutes
Prep Time
25 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- Preheat oven to 325°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk the butter, honey, brown sugar, salt, and spices. Add nuts and toss to coat.
- Spread nuts in a single layer on the pre- pared baking sheet. Bake for 10 minutes, stir, and bake for another 10–15 minutes, stirring every 5 minutes, until nuts are browned.
- Cool for about 10 minutes; while the nuts are still warm, stir to separate. Add popcorn and cranberries and combine.
- Let the nuts cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.