Rosemary Peanuts Food

ROSEMARY ROASTED NUTS

Steps:

• Preheat oven to 350 degrees. On a rimmed baking sheet, roast nuts until golden, 12 to 15 minutes. Line another baking sheet with parchment paper; set aside.
• In a large skillet, heat butter, sugar, and rosemary over medium-high. Add nuts; stir until butter mixture is golden brown, 3 to 5 minutes.
• Spread nuts on prepared baking sheet; season with salt. Cool to room temperature, tossing occasionally, about 15 minutes.

ROSEMARY SPICED NUTS

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.

ROSEMARY ROASTED CASHEWS

Steps:

• Preheat the oven to 375 degrees F.
• Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

ROSEMARY PEANUTS

Steps:

• Finely chop rosemary and add with sugar to saucepan. Add enough water to make wet sand texture. Simmer on low heat until mixture is just starting to turn beige. Turn off heat. Add peanuts to saucepan and stir rapidly until syrup coats peanuts evenly. Cool the peanuts before serving to allow the syrup to harden.

SPICY ROSEMARY NUTS

Steps:

• Preheat the oven to 350 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
• In a medium bowl, whisk the egg white and salt just until foamy. Add the maple syrup, rosemary and cayenne pepper. Stir in the nuts and sunflower seeds and toss until coated.
• Spread the nut mixture on the prepared baking sheet in a single layer. Bake until the nuts are crisp and brown, 20 to 25 minutes, stirring halfway through. Let cool before serving or storing.

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.