Corn Free Sea Salt & Rosemary Spiced Nuts with Mini Chocolate Chips
Total time35 min
Prep time10 min
Cook time20 min
4.7(5)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 1 large egg white
- 1 tbsp light brown sugar, packed
- 1 tbsp unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp fresh rosemary, finely chopped
- ¾ tsp fine sea salt
- ¼ tsp garlic powder
- ⅛ tsp cayenne pepper (optional)
- 2 cups mixed nuts (such as cashews, almonds, and pecans)
- ⅓ cup mini chocolate chips
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the egg white, brown sugar, melted butter, rosemary, fine sea salt, garlic powder, and cayenne, if using, until the mixture is frothy and the sugar is dissolved.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!