MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gluten Free Rosemary Roasted Nuts
Categories: Nuts, Snacks, Herbs, Chilies
Yield: 30 Servings

3 c Whole unblanched almonds
1 1/2 c Walnut halves
1 c Raw pumpkin seeds (pepitas)
2 tb Fine snipped fresh rosemary
2 ts Packed brown sugar
1 ts Sea salt
1/2 ts Cayenne pepper
2 tb Butter; melted

Set oven @ 375 degrees F.

In a 15" x 10" x 1" baking pan combine almonds, walnuts,
and pumpkin seeds. Bake about 12 minutes or until
toasted, stirring once.

In a small bowl combine rosemary, brown sugar, salt, and
cayenne pepper. Stir in melted butter. Drizzle butter
mixture over warm nuts; toss to coat. Serve warm or at
room temperature. Store in an airtight container for up
to 3 days.

Makes: 30 servings

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

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