cW Recipes: Sweet and Spicy Rosemary Nuts

Warm up cool winter nights with these hearty and healthy dishes. Try this one for a snack!

Created by Amber Sullivan

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:

1. Preheat oven to 350; add all ingredients to a bowl, toss until coated and combined
2. Spread mixture on a sheet pan lined with parchment paper
3. 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.

Chef Amber Sullivan moved to Los Angeles six years ago and discovered her love for farmers’ market-driven California cuisine. She loves to cook for others, focusing on unique, seasonal ingredients for innovative and healthy yet 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.