Recipes

Spiced Almonds and Pistachios with Rosemary and Sea Salt

Aaron Knoll

Spiced Almonds and Pistachios with Rosemary and Sea Salt

Aaron Knoll

Ingredients

  • 4 tsp olive oil or unsalted butter (depending on your preference)
  • 1 tsp cumin (za’atar is a great alternative)
  • ½ tsp cayenne pepper (more or less depending on your preference)
  • Handful of chopped fresh rosemary
  • ½ tsp kosher salt
  • 1 pound roasted, unsalted almonds
  • ½ pound shelled, unsalted pistachios (or any other festive mix of nuts, such as pecans, cashews, or walnuts)
  • High-quality sea salt to taste

Instructions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. In a medium sauce pan, gently warm olive oil or butter, cumin, cayenne pepper, rosemary, and kosher salt.
  3. Add almonds and pistachios. Toss until coated. Spread on baking sheet.
  4. Bake for about 20 minutes, stirring occasionally.
  5. Sprinkle with sea salt.
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