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Make a batch of Rosemary and Thyme Roasted Nuts to give to friends and family — or hoard the whole stash for yourself!
One of the goodies I brought with me to the Food Swap at Eat Write Retreat was these Rosemary and Thyme Roasted Nuts ˜ and they were quite the hit! Out of my three offerings, the list of bloggers’ names who wanted to swap for these nuts was… well, nuts. I only had four bags to trade away! Had I known they’d be so popular, I would have totally made more. It’s a good thing they are super simple to make on your own!
I like using almonds and cashews, but pecans and peanuts would work well too, I’m sure. Any nut will do! I’m a huge fan of all things rosemary — the smell is incredible. As the nuts are roasting, the aroma will fill your whole kitchen in no time. You won’t want to leave the room!
Nut mixes are great for gifting to others, especially around the holidays, and they are a very popular item with food swaps as well. They are also an awesome snack to bring on a hiking or road trip or to stash in your bag when you’re running around all day and know you’ll eventually need a little energizing pick-me-up! I bet just opening up the bag of these Rosemary and Thyme Roasted Nuts and smelling all that deliciousness would help too.
I’m nuts over these nuts, and I know you will be too!
- 8.5 oz whole almonds
- 8.5 oz whole cashews
- 2 tsp fresh dried rosemary
- 1 tsp fresh dried thyme
- ¼ tsp sea salt
- 1 egg white
- 1 tbsp water
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, use an electric mixer to whip the egg white and water together until stiff peaks form.
- Mix in rosemary, thyme and sea salt.
- Add the almonds and cashews and mix until nuts are completely coated.
- Spread the nut mix out onto the prepared baking sheet.
- Bake for 1 hour, stirring every 15 minutes.