Rosemary Mixed Nuts



Always a handy item for snacks or an appetizer table.  The many crevices of walnuts and pecans hold the herbs and sugar nicely so very little of the good stuff falls away.  I tried these without the cayenne and they seemed a bit weak—the red pepper gives not only a background of warmth, but it’s amazing how it both builds the base flavor and brings a little brightness.  You can be creative with other herbs and spices as well.

I usually start these out on the stovetop to melt the oil and coat the nuts, then transfer them to a baking sheet in the oven so they can lightly toast more evenly.  But don’t multitask too much…nuts burn quickly and are not fun.



A blooming Crimson Cloud Hawthorn will bring a little cheer into any day, I thought you might enjoy another snippet of the Denver trip.  Hawthorns are amazing—they can live up to 400 years and were quite common in Great Britain, often being used as hedges and at the intersection of fields.  Their berries are edible and high in pectin, but do NOT eat the seeds.  Like apple seeds they contain a form of cyanide (very poisonous), so cook the berries then strain and discard the seeds.


But that has nothing to do with Rosemary Nuts.

Enjoy the snacking!





Rosemary Mixed Nuts

Prep Time: 5 minutes

Cook Time: 30 minutes


Heat in a heavy sauce pan:

3 Tablespoons Coconut Oil


1 1/2 cup Walnuts

1 cup Pecans

1/2 cup Almonds

1 teaspoon Fresh Rosemary, minced

1 Tablespoon Brown Sugar

1/2 teaspoon ground Rosemary powder

1/4 teaspoon Nutritional Yeast

1/4 teaspoon Marjoram or Oregano (optional)

1/4 teaspoon Dill weed (optional)

Salt to taste

A pinch Cayenne (or more, to taste)

Heat on the stove top for around 10 minutes, stirring.  

Sprinkle with another:

1 teaspoon Fresh Rosemary, minced

Transfer to a baking sheet and roast at 300 degrees for 15 minutes. 




Love those Tim Langholz tea bowls from Edible Alien Theatre’s MUD.

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