Ingredients

The following ingredients have 35 Servings
  • 1 pound raw whole almonds
  • 1 pound raw whole cashews
  • 1/2 pound raw pecans
  • 1/4 cup organic virgin coconut oil
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 2 teaspoons sea salt
  • 1 pinch crushed red pepper flakes
  • 1 cup dried cranberries (see NOTES)

Instruction

  • Preheat oven to 350 and set the oven racks to the 1st and 3rd positions. Line two baking sheets with parchment paper or tin foil and set aside. In a large bowl, combine almonds, cashews and pecans.
  • Finely chop rosemary and measure 1 Tablespoon. Combine with sea salt and pinch red pepper flakes.
  • Heat coconut oil in a frying pan over medium heat. Once melted and very hot, add rosemary, salt and red pepper flakes. Cook about 30 seconds, stirring constantly.
  • Immediately remove from heat and pour over mixed nuts.
  • Toss until well coated and pour half of the nuts onto each baking sheet. Shake until they are in one layer.
  • Place both baking sheets in the oven and set for 8 minutes. Remove from oven, shake nuts around and place back in the oven for an additional 8 minutes until just starting to brown.
  • Remove and allow to cool a bit (10 to 15 minutes). Add in cranberries, toss well to mix and let nut mix cool completely (until totally cool to touch) before storing in an airtight container. See NOTES for more on storage and Enjoy!