| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | Six 1-cup servings |
Ingredients
- 1 cup walnuts
- 1 cup pecans
- 1 cup almonds
- 1 cup cashews
- 1 cup pistachios
- 1 tablespoon fennel seed
- 1 teaspoon crushed red pepper flakes, optional
- 2 tablespoons garlic powder
- 6 tablespoons unsalted butter
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons maple syrup
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Place the walnuts, pecans, almonds, cashews and pistachios on a rimmed baking sheet and spread out into an even layer.
- In a spice grinder, food processor or high-speed blender, combine the fennel seed, red pepper flakes if using (omit if you don’t like spicy) and garlic powder. Pulse several times until a fine powder forms. Place in a small bowl and set aside.
- Place a medium skillet over a medium-low heat and add the butter and rosemary. Cook until the butter melts. Remove from the heat.
- Drizzle the melted butter mixture and maple syrup over the nuts. Toss to coat. Sprinkle the spice mixture over the nuts. Sprinkle with salt and pepper. Toss again to coat.
- Bake, tossing the nuts every 5 minutes to make sure they toast evenly, until toasted and fragrant, about 20 minutes.
- Taste the nuts and add more kosher salt if necessary. Allow to cool completely. Store the nuts in airtight containers in a cool dark place for up to 2 weeks. Enjoy!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 752 |
| Total Fat | 68 g |
| Saturated Fat | 13 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 10 g |
| Sugar | 7 g |
| Protein | 19 g |
| Cholesterol | 31 mg |
| Sodium | 294 mg |
Reviews
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I made this recipe for Christmas and share with my in-laws. They are so good and flavorful. Making them today to share with a friend going through chemo. She only has a taste for spicy food and she needs the protein from the nuts!