Ingredients
- Rosemary- Black Pepper Nuts
- 1 cup Diamond of California Almonds and Cashews
- 2 teaspoons olive oil
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- Freshly ground black pepper
- Sweet and Spicy Nuts
- 1 cup Diamond of California Walnuts, Pecans and Pistachios
- 2 teaspoons maple syrup
- 1 teaspoon olive oil
- 1/2 teaspoons paprika
- 1/4 teaspoon salt
- Dash of cayenne
- Cinnamon-Sugar Nuts
- 1 cup raw Diamond of California Walnuts and Pecans
- 3 tablespoons sugar, divided
- 1 tablespoons water
- Pinch of salt
- 1/2 teaspoon ground cinnamon
The Steps
Rosemary- Black Pepper Nuts
- Preheat oven to 325°F. Line small baking sheet with parchment. Stir the nuts, oil, rosemary, sugar and salt to blend in small bowl; spread nuts evenly on prepared baking sheet. Season the nuts generously with cracked pepper. Bake until golden brown, stirring twice, about 15 minutes. Cool completely. Transfer nuts to airtight jars or bags. (Can be made 1 week ahead.)
Sweet and Spicy Nuts
- Preheat oven to 325°F. Line small baking sheet with parchment. Stir the nuts, syrup, oil, paprika, salt and cayenne to blend in small bowl; spread nuts evenly on prepared baking sheet. Bake until golden brown and glazed, stirring twice, about 15 minutes. Cool completely. Transfer nuts to airtight jars or bags. (Can be made 1 week ahead.)
Cinnamon-Sugar Nuts
- Preheat oven to 325°F. Line small baking sheet with parchment. Stir the nuts, 2 tablespoons sugar, water and salt to blend in medium bowl; spread nut mixture evenly on prepared baking sheet. Bake until golden brown and glazed, stirring twice, about 22 minutes.
- Meanwhile: mix sugar and cinnamon in small bowl. Remove the nuts and immediately sprinkle with cinnamon-sugar mixture and stir until they are well coated. Cool completely. Transfer to airtight jars or bags. (Can be made 1 week ahead.)
