Vegan Sea Salt & Rosemary Spiced Nuts
Total time35 min
Prep time10 min
Cook time20 min
4.9(5)
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Learn more →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
Chef's tipUse 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
- 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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