Italian Rosemary Garlic Spiced Nuts
Fresh rosemary, Italian seasoning, garlic, olive oil, and coarse sea salt infuses these mixed roasted nuts with flavor.
Last weekend I panicked because I realized we were only a week away from Christmas “weekend” and my son’s birthday and I had nothing done. So my daughter and I spent all day Saturday shopping and then Sunday was “homemade gift” day. We baked cookies, spiced nuts, dipped pretzels, made party mix and wrapped gifts. By early evening we were both exhausted.
But we made good progress. I’m not at all sure which treat goes to each person on the list, but we’ve definitely got enough for everyone! I hope you’re not tired of spiced nut and party mix recipes because I’ve got more on the way.
I really love this recipe because it was quick, easy, and totally delicious. The only tricky part is finding fresh rosemary. I wouldn’t recommend substituting dried rosemary in this recipe. It is the freshness that makes it taste extra special. I happen to have a little rosemary plant that I bring indoors for the winter, along with 4 basil plants, a thyme plant, an oregano plant, chives, and green onions. Is that all? I think I killed the sage plant and the parsley and it’s time to water the rest of them again. Herb do require a lot of water, but they are SO worth it! I can’t even describe how wonderful it is to have a few fresh herbs to cook with when it gets wicked cold. Just the sight of a fresh leaf or little basil flower brings up my spirits when there is nothing but white and gray and bitter cold outside in the winter.
Ingredients
- 5 cups assorted unsalted, raw mixed nuts and/or seeds (I used almonds, pecans, cashews, & pepitas)
- 1/4 cup extra virgin olive oil (I think you could cut the amount of olive oil in half and the nuts would still be lovely.)
- 1 Tablespoon fresh rosemary, finely chopped
- 3 teaspoons flaky sea salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon Italian Seasoning
Instructions
- Preheat the oven to 350 F. Mix up the nuts in a medium mixing bowl.
- In a separate small bowl, mix the olive oil with the seasonings.
- Pour the oil mixture over the nut mixture and stir to coat all the nuts.
- Spread the nuts out onto a rimmed baking sheet. A 11 x 15 jellyroll pan works really well for this.
- Bake for 10 - 15 minutes, stirring every 5 minutes, until the nuts are lightly browned and fragrant. Let cool and store in an airtight container.
This recipe was shared at Farm Girl Friday, Scrumptious Sunday, Weekend Potluck, Thursday’s Treasures, Full Plate Thursday and Katherine Martinelli’s Christmas Bloghop.
I found you through Katherine Martinelli’s Christmas round-up. This looks fantastic; I love having a savory option for homemade holiday giving. Thanks for sharing.
December 21, 2012 at 3:30 pm
Thank you so much Camilla! I’m so glad you found me
December 21, 2012 at 7:32 pm
Ann,
I just printed this delicious recipe and am heading to the kitchen to make them. Thanks for sharing
Michelle
December 22, 2012 at 5:23 pm
You’re welcome! I hope you like them as much as we did
December 23, 2012 at 1:45 pm
Thanks for sharing all your wonderful recipes with Full Plate Thursday in 2012. Wishing you and your family the very best in 2013.
Happy New Year!
Miz Helen
December 31, 2012 at 4:24 pm