Back in our catering days, these nuts were always a major hit no matter what else was on the table. Folks at the Delaware Valley Arts Alliance in our hometown of Narrowsburg, NY would ooh and ahh over them at their monthly art openings. We were always happy to take a compliment but this recipe was so simple, it felt strange to take credit. There’s just something magical that happens when toasted nuts are covered in fresh rosemary and silky smooth ghee.
To our DVAA friends, this recipe is for you.
Reprinted from “Good Food for Everyone: Farm Fresh Clean Eating“
Rosemary Roasted Nuts
gluten, grain & soy free, paleo
vegan and dairy free when made with coconut oil
yields 1 quart
1 cup (5.8oz) raw almonds
1 cup (5.8oz) raw cashews
1 cup(4.8oz) raw pecans
1 cup (4.8oz) raw walnuts
2 tablespoons ghee or coconut oil, melted
1 tablespoon (4 sprigs – .2oz) finely chopped rosemary
1½ teaspoons sea salt
- Preheat oven to 325°F. Place nuts onto a small rimmed baking sheet. Bake for 15 minutes. Let cool 10 minutes.
- Put nuts into a small bowl; add melted ghee, rosemary and salt. Stir well with a spatula to coat evenly.
- Allow to cool completely before serving or jarring. Good in sealed jar for up to 2 months.
Quick Tips: Use any combination of nuts (or just use one kind). Whatever you decide, a total of 4 cups is suggested for this recipe. Make a batch for entertaining – perfect when dinner’s not quite ready but the wine is already flowing. Chop some up and toss on salads, or on veggies like green beans and Brussels sprouts. Also, great for a road trip or as a small nibble when feeling ravenous.