Created by Amber Sullivan | Serves 4
ingredients
- 1 cup cashews
- 1/2 cup pumpkin seeds
- 1 ¼ cup walnuts, halved
- 1 cup pecans, halved
- 1 tbsp olive oil
- 1 tbsp melted butter
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1 tbsp chopped rosemary
- 1/2 tsp cayenne
- 1/4 tsp nutmeg
- 1 tbsp maple syrup
Directions
- Preheat oven to 350; add all ingredients to a bowl, toss until coated and combined
- Spread mixture on a sheet pan lined with parchment paper
- Bake for 16 to 20 minutes, turning the sheet pan halfway through
These will be a hit at your next holiday party! Serve the roasted nuts in decorative ramekins alongside fresh rosemary sprigs and seasonal cocktails. Better yet, add these to a charcuterie platter, with olives, crackers, cheeses, cured meats and other small bites.
about the chef
Chef Amber Sullivan moved to Los Angeles six years ago and discovered her love for farmers’ market-driven California cuisine. She loves cooking for others, focusing on unique, seasonal ingredients for innovative, healthy, and flavorful dishes. Beyond the restaurant industry, Amber has worked as a private chef, developed menus and recipes as a consultant, taught cooking classes, catered events and promoted food pop-ups out of her home in Silverlake. Visit her on Instagram, @eatbyhand.
