Rosemary Roasted Nuts
Gluten, Grain & Soy-Free
Vegan & Dairy-Free when made with coconut oil.
Yields 1 Quart
Use This
1 cup (5.8oz) raw almonds
1 cup (5.8oz) raw cashews
1 cup(4.8oz) raw pecans
1 cup (4.8oz) raw walnuts
2 tablespoons ghee or coconut oil, melted
1 tablespoon (4 sprigs - .2oz) finely chopped rosemary
1½ teaspoons sea salt
Do This
Preheat oven to 325°. Place nuts onto a small rimmed baking sheet. Bake for 15 minutes. Let cool for a bit.
Put nuts into a small bowl; add the melted ghee, rosemary and salt. Stir well with a spatula to coat evenly.
Allow to cool completely before serving or jarring. Good in sealed jar up to 2 months.
Quick Tips
Use any combination of nuts (or just one kind) – whatever you decide, a total of 4 cups is suggested for this recipe.
Make a batch for entertaining — perfect when dinner’s not quite ready but the wine is already flowing.
Chop some up and toss in salads, or on veggies like green beans and Brussels sprouts.
Also, great for a road trip or as a small nibble when feeling ravenous.
Compliments of the Natural Contents Cookbook, Good Food for Everyone: Farm Fresh Clean Eating.
