ROSEMARY AND BROWN SUGAR MIXED NUTS
This is a great upscale version of the same ol' bar nuts that you get served at every bar. This is a great party food. You can make these ahead of time. Just spread back out on wax paper until they are cooled and place back in to mixed nut jar.
Provided by metalwire88
Categories Appetizers and Snacks Nuts and Seeds
Time 20m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper.
- Spread the mixed nuts into a single layer on the lined baking sheet.
- Roast the nuts in the preheated oven for 10 minutes.
- Sprinkle the rosemary and salt over the roasted nuts. Mix the butter and brown sugar together in a large bowl; add the nuts and toss to coat evenly. Spread the nuts again into an even layer on the lined baking sheet to serve.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 17.3 g, Cholesterol 6.1 mg, Fat 14.8 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 3.2 g, Sodium 1333 mg, Sugar 11.8 g
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
ROSEMARY SPICED MIXED NUTS
Provided by Brandon Matzek
Number Of Ingredients 7
Steps:
- 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.
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.).
SWEET, SAVORY & SPICY ROASTED NUTS
These Roasted Mixed Nuts are the perfect combination of savory, salty, spicy and sweet! They make a great, quick and easy appetizer or snack... but be warned, they are dangerously delicious!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories Appetizer Entertaining Snack starter
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper for easy clean up.
- Melt butter: Melt butter using the stovetop or the microwave (directions below)!(In the Microwave) Place butter in the microwave- safe bowl. Microwave on 50% power for 1 minute. Continue to microwave at 50% power for 10 second increments until just melted. Stir in the rosemary and set aside for 1 minute. Stir in the maple syrup. Set aside.(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. Set aside.
- Season nuts: Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne, salt and black pepper. Stir well and set aside.
- Add butter to nuts: Pour the butter over the nuts. Stir and toss to completely coat. Transfer the seasoned nuts to the prepared baking sheet, arranging them in a single even layer.
- Bake: Bake nuts for 10 minutes. Remove and stir, arranging nuts into a single layer. Return nuts to oven and continue to roast for an additional 5-8 minutes, or until they are aromatic and light golden in color (they will get darker upon sitting).
- OPTIONAL (for more flavor!): While the nuts are still hot and fresh out of the oven (on the pan), sprinkle the Turbinado sugar and flaked sea salt evenly over the nuts.
- Cool: Place the baking sheet on a wire rack and stir the nuts, spreading them back out into an even single layer once. Set aside and allow the nuts to cool on the pan for 15 minutes.
- Serve: Transfer to a serving bowl or a container with a tight fitting lid for storage. Enjoy!
Nutrition Facts : Calories 487 kcal, Carbohydrate 23 g, Protein 13 g, Fat 42 g, SaturatedFat 8 g, Cholesterol 12 mg, Sodium 941 mg, Fiber 7 g, Sugar 4 g, TransFat 0.2 g, UnsaturatedFat 32 g, ServingSize 1 serving
PARTY NUTS
These sweet and savory party nuts are lightly sweetened, have a touch of spice and are absolutely addicting. They are the perfect snack to serve at a holiday party or make for an easy DIY gift.
Provided by Brittany Mullins
Categories Snack
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
- Mix maple, salt, cinnamon and cayenne in a small bowl.
- Add nuts and fresh rosemary and toss to coat.
- Spread nuts on a baking sheet and roast in oven for 10 minutes, toss and roast for another 5-10 minutes. Nuts are done when they're fragrant and browning just a bit.
- Let nuts cool completely before serving or transferring to containers for storage or gifting. Store leftover nuts at room temperature in a sealed container.
Nutrition Facts : ServingSize 1 /4 cup of nuts, Calories 265 kcal, Carbohydrate 11 g, Protein 6 g, Fat 23 g, SaturatedFat 3 g, Sodium 162 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 9 g
MIXED NUTS WITH ROSEMARY
Steps:
- Preheat oven to 350 degrees F.
- Melt butter with dried rosemary, salt, and cayenne. Pour this mixture over 3 cups mixed nuts, tossing to coat them. Bake the nuts on a cookie sheet for 10 minutes, stirring occasionally.
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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- Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecan and almonds in a large bowl. In a small bowl, combine 2 tablespoons of vegetable oil, the maple syrup, brown sugar and orange juice. Pour mixture over the mixed nuts and stir to fully incorporate. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again to coat the nuts evenly. Turn onto the prepared sheet pan.
- Spread the nuts in one layer. Roast for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning.
UNION SQUARE CAFE ROSEMARY NUTS - ONCE UPON A CHEF
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- Line a baking sheet with aluminum foil for easy clean up. Place the nuts on the baking sheet and toast in oven until warm, fragrant and lightly golden, about 5 minutes. Keep a close eye on them, as nuts can burn quickly.
- In a large bowl, combine the 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 or let cool to room temperature and store in an airtight container for up to 5 days. Freeze for longer storage.
- Note: I like this recipe best with cashews and pecans, but you can use any nuts that you like. If you use raw nuts, be sure to toast them a bit longer, about 10 minutes or until lightly golden.
SWEET & SPICY ROSEMARY ROASTED MIXED NUTS - TASTES LOVELY
From tasteslovely.com
5/5 (1)Total Time 15 minsCategory Appetizer, SnackCalories 79 per serving
- Preheat oven to 250 degrees with the oven rack in the middle position. Line a baking sheet with parchment paper.
- In a medium size mixing bowl, whisk the egg whites and water until frothy. Add the mixed nuts and toss to combine. Add the brown sugar, rosemary, cayenne pepper and salt. Toss to combine.
- Spread the mixed nut mixture in an even layer on the parchment lined baking sheet. Bake for 1 hour, tossing the nuts half way thru. Remove and allow to cool completely, at least 15 minutes. Break the nuts apart and serve.
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- In a smaller bowl, melt your oil or butter of choice. Stir in maple syrup and rosemary. Pour the mixture over the nuts, stirring as you go to evenly coat them.
- Sprinkle the brown sugar, salt, and optional chili powder over the bowl of glazed nuts. Stir and toss to evenly coat the nuts.
ROSEMARY SPICED NUTS GARLIC HEAD
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Estimated Reading Time 3 minsTotal Time 15 mins
- Preheat your oven to 350. Line a baking sheet with parchment paper and add all nuts + seeds. Feel free to get creative with the combinations and use your favorite varieties. Roast tray for 7 minutes, checking once halfway to insure nuts are not burning.
- While nuts are roasting, melt vegan butter in a small bowl. Add brown sugar, sea salt, minced rosemary, and cayenne if using. Use a spatula to mix until a paste forms. Set aside.
- Remove nuts from oven and immediately add to a large bowl. Pour butter mixture on top and stir to coat. Spread back out on the parchment-lined sheet to cool. Enjoy warm or cold! Recipe should keep for 3-5 days in a sealed container.
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4.5/5 (2)Category AppetizerCuisine AmericanTotal Time 20 mins
- Mix the nuts, honey, and rosemary together.Cut the top of the brie off to expose the cheese below.
- Place the brie in a microwave safe dish. Top the brie with the nut mixture.Microwave for 1 minute to 1 1/2 minutes, or until the nuts start to sink into the brie ( indicating the cheese has melted )
ROSEMARY SPICED PECANS - SUGARY LOGIC
From sugarylogic.com
5/5 (1)Total Time 15 minsCategory SnackCalories 177 per serving
- 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.
- Pour out the pecans onto the prepared baking sheet, making sure to spread them out. Bake for about 10 minutes, or until toasted.
SPICY RUM AND ROSEMARY MIXED NUTS - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (1)Total Time 55 minsCategory SnacksCalories 218 per serving
- In a pan over medium-high heat bring the brown sugar, dark rum, rosemary sprigs, sea salt, ancho chili powder and optional chili flakes to a boil. Remove the pan from the heat and let the syrup mixture sit for 15 minutes.
- Combine the walnuts, cashews, pecans, and almonds in a large bowl. You will need enough room to mix them so divide the nuts between 2 bowls if you don’t have a large enough one.
- Once the syrup has infused for 15 minutes, remove the rosemary sprigs and bring it to a boil. Let it boil for 2 minutes, or until it begins to thicken. Pour it over the nuts; if you are using two bowls then divide the syrup between them.
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