Pancakes at our house have risen to the level of communion – a quiet place amid the coming and going of kids and adults. Sleepy faces resist waking with as much fervor as they formerly resisted sleeping and, in this moment we pause. We set aside plates of commitments (with side helpings of commotion) in […]
Mixed nuts are a staple for just about any holiday get-together. This festive recipe adds maple and rosemary for a perfectly joyous and seasonal hors d’oeuvre.
4 cups roasted, unsalted mixed nuts
¼ cup pure maple syrup
2 teaspoons vegetable oil
1 tablespoon plus 1 teaspoon finely chopped rosemary, divided
1 teaspoon salt, divided
Preheat oven to 350° F. Line a large baking sheet with parchment paper.
Place nuts onto parchment paper. In a small bowl, mix together the maple syrup, vegetable oil, 1 tablespoon rosemary and ½ teaspoon salt.
Pour mixture over nuts and use your hands to mix until all the nuts are coated evenly.
Roast nuts for 20 minutes, flipping once.
Remove nuts from the oven and toss with the remaining 1 teaspoon rosemary and ½ teaspoon salt. Let them sit for about 10 minutes and then break them apart, if needed. Store in an airtight container on the counter for up to one week.
Nutrition Analysis: 350 cal, 29 g fat, 0 mg chol, 240 mg sodium, 17 g carbs, 3 g fiber, 7 g sugar, 10 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.
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