Description
A tasty, protein-laden snack to have on hand at all times
Ingredients
Scale
- 1–2 Tbsp olive oil
- 1 Tbsp butter
- 4 cups nuts (any kind you like, but my fave is the pistachio blend from Fleet Farm)
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 – 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp marjoram
- 1/2 tsp dried rosemary (or better yet, 1 tsp chopped fresh rosemary)
- 1/4 tsp pepper
- 1 Tbsp worchestershire sauce
- 1 tsp sugar (This is optional! I like the tiny bit of sweet to compliment the savory, and the glazing made by the touch of sugar is nice.)
Instructions
- Preheat the oven to 325 degrees, and line a baking sheet with parchment paper
- Stir together the salt, garlic powder, and herbs in a small bowl
- In a large fry pan over medium heat, melt the oil and butter together, then add the nuts, stirring to coat them well
- Cook, stirring occasionally, until the nuts are hot
- Reduce heat to low, sprinkle on the worchestershire sauce and herb mixture, and stir well
- Remove from heat and stir in the sugar
- Spread coated nuts on the baking sheet and bake for 20 minutes, shaking the pan after 10 minutes
- Cool completely on the pan
- Store in an air tight container at room temperature for up to 2 weeks
- Prep Time: 10 minutes
- Cook Time: 20 minutes
