Low Iodine Sea Salt & Rosemary Spiced Nuts

Total time35 min

Prep time10 min

Cook time20 min

Low Iodine Sea Salt & Rosemary Spiced Nuts

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Ingredients

8 servings

1 cup raw almonds
1 cup raw cashews
½ cup raw walnut halves
½ cup raw pecan halves
½ cup raw pumpkin seeds (pepitas)
¼ cup hemp seeds
1 tbsp unsalted butter, melted
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp olive oil
1 tbsp pure maple syrup
1 tbsp fresh rosemary, finely chopped
¾ tsp flaky sea salt
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.
½ tsp smoked paprika
¼ tsp ground black pepper
¼ tsp garlic powder
⅛ tsp cayenne pepper (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 melted butter, olive oil, and maple syrup until combined. Add the rosemary, flaky sea salt, smoked paprika, black pepper, garlic powder, and cayenne, if using, and stir to combine.

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