Rosemary Spiced Nut Mix

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SourceRecipe from
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes


Toast up a spectacular, simple and irresistible snack.


1 cup
pecans (halves, raw)
1/2 cup
cashews (whole, raw)
1/2 cup
pumpkin seeds (shelled, raw)
2 tablespoons
butter (unsalted)
2 tablespoons
rosemary, fresh (chopped)
1 teaspoon
paprika, smoked
1 teaspoon
cumin, ground
1/2 teaspoon
2 tablespoons


Heat the oven to 300°F. Line a sheet pan with a rim with parchment paper.

In a large bowl, combine the pecans, cashews and pumpkin seeds. Toss to mix and reserve. In a small sauté pan, melt the butter over medium heat, and when melted, add the rosemary. Stir until the rosemary is fragrant and the butter is bubbling. Add the smoked paprika, cumin, salt and honey, and stir to mix. When the honey is melted and mixed in, pour the mixture over the nuts in the bowl. Toss and stir to coat.

Spread the nuts on the prepared sheet pan and place in the oven for 10 minutes, then stir and bake for 8 to 10 minutes longer. When the nuts are lightly toasted and shiny, remove the pan from the oven and transfer to a cooling rack and cool completely. When cooled, store in a jar or storage container, tightly covered, for up to a week at room temperature, or a month in the refrigerator.


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