Rosemary and Honey Spiced Nuts with Mother E Oil
These Rosemary and Honey Spiced Nuts are perfect for snacking or entertaining.
Ingredients
- 4 cups nuts, I like 1 cup of each walnuts, almonds, cashews and pecans
- 3 tablespoons sunflower seeds
- 2 tablespoons oil, I use grapeseed
- 1 drop Mother E rosemary essential oil*
- 2 tablespoons honey
- 1 teaspoon salt
- 1/2 teaspoon basil
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with foil or parchment paper.
- In a large bowl combine all the nuts along with the sunflower seeds. In a smaller bowl whisk together the oil with the rosemary essential oil and then add the honey and all of the spices.
- Add the spice and oil mixture to the nuts and stir well to combine.
- Spread out the nuts onto the prepared baking sheet and roast for 8-10 minutes or until fragrant and starting to brown but not burn.
- Let cool then transfer to an air tight container to store.
- Nuts will last 1-2 weeks in a cool area or a few months in the freezer.
Notes
If you don't have rosemary essential oil, use 1 teaspoon of roughly chopped fresh rosemary.
Tried this recipe?Let us know how it was!