Rosemary maple roasted nuts
Almonds, cashews and pecans roasted with maple, rosemary and a pinch of cayenne until glossy and crunchy, and a jar of them keeps all week.
- 40 min total
- 10 min hands-on
- Follow-a-recipe easy
- Serves 12
- About $0.83 a serving
- 220 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 12 servings.
- 1 cup almonds
- 1 cup cashews
- 1 cup pecans
- 3 tbsp maple syrup
- 2 tbsp fresh rosemary, finely chopped
From your pantry
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1 tsp salt
- 1 pinch cayenne pepper
Each serving has about 220 calories, 5 g protein, 12 g carbs and 19 g fat, and costs about $0.83 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No fresh rosemary? Fresh thyme works.
Steps
Tap an underlined word for a quick explanation.
the oven to 325°F and line a with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Strip the rosemary leaves off the stems and them.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
the maple syrup, oil, brown sugar, rosemary, salt and cayenne together in a large bowl.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Add the nuts and until every one is glossy, then spread them on the pan in a single layer.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
15 to 18 minutes, stirring halfway, until and smelling toasty.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 17 min
Dolly’s tip: Nuts go from toasted to burnt in a minute or two. Start checking at 14.Let them cool completely on the pan, breaking up any clumps, until they turn crunchy.
Dolly’s tip: They’re sticky when hot and crisp up as they cool.Pile them into a bowl to serve.
Dolly’s tip: Nuts can sit out all evening. Keep the rest in a sealed jar for up to a week.
Plan this in Dollop, and get the grocery list
When you host a dinner, Dollop builds the menu around your guests’ allergies, works out a cooking timeline back from when everyone sits down, and puts it all on one grocery list.
