Best 4 Rosemary Lemon Spiced Nuts Recipes

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-LEMON SPICED NUTS

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.).

SPICED ROSEMARY NUTS

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.

FOIL-PACKET SPICED NUTS

Steps:

• Tear off an 18-inch-long piece of heavy-duty foil. Toss 2 cups unsalted roasted mixed nuts with 2 tablespoons olive oil, 1 rosemary sprig, 2 wide strips lemon zest, 2 crushed garlic cloves, 1 teaspoon kosher salt and a pinch of red pepper flakes on the foil. Bring the two short ends of the foil together and fold to seal, then fold in the sides. Grill over medium heat, flipping occasionally, until the nuts are hot and toasted, 8 to 10 minutes. Carefully open and sprinkle with flaky salt.