Ingredients
Scale
- 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.