Rosemary and Honey Spiced Nuts with Mother E Oil
These Rosemary and Honey Spiced Nuts are perfect for snacking or entertaining.
I like 1 cup of each walnuts, almonds, cashews and pecans
I use grapeseed
Mother E rosemary essential oil*
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.
If you don't have rosemary essential oil, use 1 teaspoon of roughly chopped fresh rosemary.
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