These Roasted Sweet and Spicy Nuts with Rosemary are not your average party nuts. They're made with minimal ingredients and maximum flavor. Enjoy by the handful on game day, during the holidays, or bottle it up in mason jars and turn it into an edible gift!
Preheat oven to 350°. Spread cashews and almonds in a single layer on a baking sheet. Roast in oven for 10-15 minutes until warm.
16 ounces raw cashews, 8 ounces raw almonds
Meanwhile, combine rosemary, cayenne pepper, paprika, brown sugar, and kosher salt in a bowl. Melt butter in microwave for approximately 30 seconds, then stir it into the spices until combined.
2 ½ Tablespoons fresh rosemary, ½ teaspoon cayenne pepper, ¼ teaspoon paprika, 2 ½ Tablespoons brown sugar, 2 teaspoons kosher salt, 2 Tablespoons unsalted butter
Toss warm nuts in spice mixture until completely coated (either in a large bowl or on the pan). Serve warm, or cool completely and store in an airtight container in at room temperature for up to 1 week, or in the fridge for up to 2 weeks.
Notes
Rosemary: approximately 4-5, 5-inch sprigs
Be sure to use raw nuts, or greatly reduce the salt amount if already salted.