Low Iodine Toasted Coconut Rosemary Spiced Nuts with Sea Salt
Total time35 min
Prep time10 min
Cook time20 min
4.8(21)
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Learn more →Ingredients
8 servings
- 2 cups mixed nuts (such as cashews, almonds, and pecans)
- ½ cup unsweetened coconut flakes
- 1 ½ tbsp coconut oil, melted
- 1 tbsp pure maple syrup
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- ¼ tsp black pepper
- ¾ tsp flaked sea salt, divided
Chef's tipSwap 1:1 for fine sea salt; adjust to taste.
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the mixed nuts, melted coconut oil, maple syrup, rosemary, smoked paprika, cayenne (if using), black pepper, and 1/2 tsp of the flaked sea salt. Toss until the nuts are evenly coated.
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