Ingredients

The following ingredients have 2 Servings
  • 2 1/2 cups mixed raw nuts such as pecans,<br>  walnuts and peanuts
  • 2 Tbs. olive oil
  • 1 1/2 Tbs. chopped fresh rosemary
  • 1 Tbs. sugar
  • 1 1/2 tsp. ground cumin
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne pepper

Instruction

  • Preheat an oven to 300°F.
  • <Br>Place the nuts in a bowl. In a small, heavy saucepan over medium-low heat, warm the olive oil. Add the rosemary and stir until aromatic, about 1 minute. Pour the seasoned oil over the nuts. Add the sugar, cumin, salt, black pepper and cayenne and stir to coat the nuts evenly. Transfer the nuts to a baking pan.
  • Bake, stirring occasionally, until the nuts are toasted, about 20 minutes. Transfer to a plate and let cool completely.
  • Store the nuts in an airtight container at room temperature for up to 4 days. Makes about 2 1/2 cups.
  • Adapted from Williams-Sonoma <i>Holiday Entertaining,</i> by Georgeanne Brennan (Oxmoor House, 2007).