Roasted Mixed Nuts
Roasted Mixed Nuts
Photo: Liz Andrew/Styling: Erin McDowell

Throwing a party? Entertaining an unexpected guest? Craving a snack that’s not sweet? The one thing you need in all these situations is roasted mixed nuts. And not the overly salty or fake-tasting kind you buy at the store. We’re talking about freshly roasted nuts, lightly seasoned with herbs and spices, made in your very own kitchen. (Hey, you’re not host of the year for nothin’.)

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6 cups

6 cups plain mixed nuts (we used a combination of whole almonds, pecan halves, walnut halves, cashews and pistachios)

⅓ cup extra-virgin olive oil

3 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh thyme

1 tablespoon smoked paprika

1 teaspoon cayenne pepper

2 teaspoons garlic powder

Flaky sea salt

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. In a large bowl, toss the nuts to combine. In a medium bowl, whisk the olive oil with the herbs and spices. Pour the seasoned oil over the nuts and toss well to combine.

3. Pour the nuts into an even layer on the prepared baking sheet and then sprinkle evenly with the flaky sea salt.

4. Bake until the nuts smell toasty, 10 to 12 minutes. Cool completely and store in an airtight container until ready to serve (they’ll keep for up to three weeks).

Per 24 servings

233 calories

21g fat

9g carbs

6g protein

0g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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