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Sweet and Spicy Roasted Mixed Nuts
Yield 11 cups
Ingredients
· 4 cups mixed of whole almonds, cashews, and peanuts
· 4 cups pecans or walnut halves
· 3 cups pepitas (green pumpkin seeds)
· 2 tablespoons finely chopped fresh rosemary (from about 4 big sprigs; or sub a teaspoon of ground dry rosemary)
· ¼ cup maple syrup
· 4 tablespoons unsalted butter, melted
· 3 teaspoons fine sea salt (See *Note)
· 2 teaspoons vanilla extract
· 1/4-1/2 teaspoon cayenne pepper (1/4 is mild, use 1/2 teaspoon if you like spicy)
Preparation
Preheat the oven to 325 F.
1. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn’t stick to the pan. (It will also stick to aluminum foil.)
2. Pour the mixed nuts into a large bowl and mix thoroughly.
3. Melt the butter and add the rosemary (or your choice of seasoning), maple syrup, salt, vanilla, and cayenne. Mix well.
4. Pour the mixture over the nuts in the bowl. Stir well, until all the nuts are lightly coated. Spread the mixture in a single layer across the prepared sheet pan.
5. Bake, stirring to mix after the first 13 minutes Stir again after the next 13 minutes and bake for another 5 minutes. (The nuts will have browned and will look a bit wet. They will crisp up as they cool.) Remove the pan from the oven and stir the nuts once more, spreading them into an even layer across the pan. Let them cool for about 10 minutes and carefully separate any clumps.
6. Cool the nut mixture completely on the pan. The nuts will keep for up to 2 months in a sealed bag or air-tight container at room temperature. (If they last that long.) Enjoy!
*Note: if you use salted nuts and salted butter, reduce the salt to 2 teaspoons.