Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons olive oil
  • Leaves from about 4 sprigs of fresh rosemary
  • 1 cup raw (unsalted almonds)
  • 1 cup raw (unsalted cashews)
  • 1 cup raw (unsalted walnuts)
  • 1 cup raw (unsalted macadamia nuts)
  • 1 teaspoon sea salt

Instruction

  • Heat oil and rosemary leaves in a large pot over low heat.
  • Add nuts and stir to coat with oil. Toast nuts for about 3 minutes (or until fragrant and golden brown). Stir in salt.
  • Spread nuts on a rimmed baking sheet or on a piece of parchment paper to cool.
  • Once the completely cool, store the nuts in an airtight container for up to 1 week (it's best to keep them fresh in the refrigerator).