Rosemary Spiced Nuts MixRosemary Spiced Nuts Mix
Rosemary Spiced Nuts Mix
Rosemary Spiced Nuts Mix
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Recipe - Stillwater
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Rosemary Spiced Nuts Mix
Prep Time5 Minutes
Servings6
Cook Time25 Minutes
Ingredients
3 cups Planter’s Dry Roasted Almonds
2½ cups Planter’s Whole Salted Cashews
3 tbsp butter, melted
3 tbsp honey
1½ tbsp brown sugar
1½ tsp salt
2 tbsp rosemary, finely chopped
¼ tsp cayenne
1 cup popcorn
1 cup dried cranberries
Directions
  1. Preheat oven to 325°F. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk the butter, honey, brown sugar, salt, and spices. Add nuts and toss to coat.
  3. Spread nuts in a single layer on the pre- pared baking sheet. Bake for 10 minutes, stir, and bake for another 10–15 minutes, stirring every 5 minutes, until nuts are browned.
  4. Cool for about 10 minutes; while the nuts are still warm, stir to separate. Add popcorn and cranberries and combine.
  5. Let the nuts cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.
5 minutes
Prep Time
25 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
3 cups Planter’s Dry Roasted Almonds
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Planters Almonds, Dry Roasted, 6.5 Ounce
$5.69 was $5.99$0.88/oz
2½ cups Planter’s Whole Salted Cashews
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Planters Cashews, Whole, Salted, 8.5 Ounce
$7.99$0.94/oz
3 tbsp butter, melted
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Essential Everyday Butter, Salted, 4 Each
$4.79$1.20 each
3 tbsp honey
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Essential Everyday Honey, 24 Ounce
$7.99 was $8.49$0.33/oz
1½ tbsp brown sugar
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Essential Everyday Sugar, Light Brown, Pure, 32 Ounce
$2.59$0.08/oz
1½ tsp salt
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Morton Salt, 26 Ounce
$1.49$0.06/oz
2 tbsp rosemary, finely chopped
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Wild Harvest Rosemary, Organic, Fresh, 0.75 Ounce
$2.99$3.99/oz
¼ tsp cayenne
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McCormick Red Pepper, Ground Cayenne, 1 Ounce
$4.69$4.69/oz
1 cup popcorn
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Old Dutch Premium Extra Tender Gourmet White Popcorn, 6 Ounce
$3.79 was $4.19$0.63/oz
1 cup dried cranberries
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Ocean Spray Cranberries, The Original, Dried, 6 Ounce
$3.99$0.67/oz

Directions

  1. Preheat oven to 325°F. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk the butter, honey, brown sugar, salt, and spices. Add nuts and toss to coat.
  3. Spread nuts in a single layer on the pre- pared baking sheet. Bake for 10 minutes, stir, and bake for another 10–15 minutes, stirring every 5 minutes, until nuts are browned.
  4. Cool for about 10 minutes; while the nuts are still warm, stir to separate. Add popcorn and cranberries and combine.
  5. Let the nuts cool completely on the pan. These will keep for up to 2 months in a sealed bag at room temperature.