Christmas Nuts

30 mins
Serves 1
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Directions

  1. 1Place parchment paper on a baking sheet.
  2. 2Place parchment paper on a baking sheet.
  3. 3Place parchment paper on a baking sheet.
  4. 4Add walnuts, pecan halves, and pistachios to the baking sheet.
  5. 5Add walnuts, pecan halves, and pistachios to the baking sheet.
  6. 6Add walnuts, pecan halves, and pistachios to the baking sheet.
  7. 7Drizzle melted butter over the nuts.
  8. 8Drizzle melted butter over the nuts.
  9. 9Drizzle melted butter over the nuts.
  10. 10Add brown sugar to the nuts.
  11. 11Add brown sugar to the nuts.
  12. 12Add brown sugar to the nuts.
  13. 13Add cinnamon and cayenne pepper (optional).
  14. 14Add cinnamon and cayenne pepper (optional).
  15. 15Add cinnamon and cayenne pepper (optional).
  16. 16Mix well.
  17. 17Mix well.
  18. 18Mix well.
  19. 19Roast for about 30 minutes at 400°F, turning halfway through.
  20. 20Roast for about 30 minutes at 400°F, turning halfway through.
  21. 21Roast for about 30 minutes at 400°F, turning halfway through.
  22. 22When the nuts are hot and sizzling, add flaky sea salt and chopped rosemary.
  23. 23When the nuts are hot and sizzling, add flaky sea salt and chopped rosemary.
  24. 24When the nuts are hot and sizzling, add flaky sea salt and chopped rosemary.
  25. 25Serve warm or store in a covered container for up to a week.
  26. 26Serve warm or store in a covered container for up to a week.
  27. 27Serve warm or store in a covered container for up to a week.

Ingredients

  • 1 cup walnuts
  • 1 cup walnuts
  • 1 cup walnuts
  • 1 cup pecan halves
  • 1 cup pecan halves
  • 1 cup pecan halves
  • 1 cup pistachios
  • 1 cup pistachios
  • 1 cup pistachios
  • 1 cup melted butter
  • 1 cup melted butter
  • 1 cup melted butter
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 pinch cinnamon
  • 1 pinch cinnamon
  • 1 pinch cinnamon
  • 1 pinch cayenne pepper
  • 1 pinch cayenne pepper
  • 1 pinch cayenne pepper
  • 1 pinch flaky sea salt
  • 1 pinch flaky sea salt
  • 1 pinch flaky sea salt
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped rosemary

Equipment

baking sheetparchment papermeasuring cupknife