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Most spicy nuts are fine. Some are even good. But these? These are grand . The combination of rosemary and cayenne pepper is surprising, but amazing, and the selection of nut options makes every squirrel happy. Even better, they are approved by Paleo and processed sugar-free.
Because they are easy to manufacture and look deliciously festive, we also like to give a small bag as a gift for the holidays. And we love to fill out fancy dishes with the mix and impress all our in-house guests. Basically we love them no matter how they are served.
Share a photo of your own spiced nuts on Instagram and tag us with @greatist.
Recipe adapted from: What Great Grandma Ate
Production: 10 servings
Done in: 20 minutes
INGREDIENTS  1/2 lb raw cashews
1/2 lb raw walnuts
1/2 lb raw almonds
2 tbsp coconut oil, melted
3 tbsp maple syrup
2 tbsp rosemary, chopped (plus more to taste)
1/2 tsp Cayenne pepper, optional
1 teaspoon sea salt (plus more to taste)
1. Preheat oven to 350 degrees.
. 2 Mix cashews, walnuts, almonds and melted coconut oil in a large bowl. Add the remaining ingredients and mix well.
. 4 Place the nuts on a baking sheet and distribute evenly. Bake for 15-18 minutes or until the nuts are golden yellow and crispy.
. 5 Sprinkle with a little salt and fresh rosemary while the nuts are warm.
. 6 Allow to cool for 15 minutes, then stir to break up the large nut blocks. Serve!