Rosemary Roasted Nuts
This herb-accented roasted nut mix is a family-favorite. You can munch on the nuts as a snack, or you can sprinkle them over mashed sweet potatoes or a salad. Or use them to stuff baked apples.
Ingredients
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Nonstick cooking spray
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1 egg white
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2 teaspoons snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
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1/2 teaspoon coarsely ground black pepper
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1/2 teaspoon salt
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3 cups walnut pieces, hazelnuts (filberts), and/or whole almonds
Directions
1.
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil; lightly coat foil with nonstick cooking spray. Set aside. In a medium bowl, lightly beat the egg white with a fork until frothy. Add rosemary, pepper, and salt, beating with the fork until combined. Add nuts; toss to coat.
2.
Spread nut mixture in an even layer in the prepared pan. Bake for 15 to 20 minutes or until golden, stirring once.
3.
Remove foil with nuts from pan; set aside to cool. Break up any large pieces. Store in an airtight container in freezer for up to 1 month. Makes about 3 cups (twelve 1/4-cup servings).
Nutrition information
Calories 198, Total Fat 20 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 102 mg, Carbohydrate 4 g, Fiber 2 g, Protein 5 g. Exchanges: High-Fat Meat 1, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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