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Rosemary-Lemon Spiced Nuts
At a Glance
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 55 min
- Servings
- 5.00 cups, serving(s)
Categories
- Snack
Cuisine
- American
Cooking Method
- Roast
Difficulty
- Easy
Dietary
- Nut-free
Servings & Nutrition
Original recipe serves 5. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Rosemary-Lemon Spiced Nuts brings together 1 large egg white, 1 tablespoon lemon juice, 1 tablespoon grated lemon zest in a practical dish for home cooking. It takes about 55 min to prepare and cook. It makes approximately 5 servings.
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Ingredients
- 1 large egg white
- 1 tablespoon lemon juice
- 1 tablespoon grated lemon zest
- 1 teaspoon salt
- 1 lb unsalted nuts use walnuts, almonds and hazelnuts
- 1/2 cup packed light brown sugar
- 1 tablespoon minced fresh rosemary
- 1/4 teaspoon red pepper flakes
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Instructions
COAT NUTS Adjust oven rack to upper-middle position and heat oven to 300 degrees. Line baking sheet with parchment paper and coat with cooking spray. Whisk egg white, lemon juice, lemon zest, and salt in large bowl. Add nuts and toss to coat. Drain in colander thoroughly, 4 to 5 minutes.
SEASON NUTS Mix brown sugar, minced rosemary, and red pepper flakes in large bowl. Add drained nuts and toss to coat. Spread nuts evenly on prepared baking sheet and bake until dry and crisp, 40 to 45 minutes, rotating sheet halfway through baking time. Cool completely. Break nuts apart and serve. (Nuts can be stored in airtight container for 3 weeks.).
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