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Recipe Summary

prep:
15 mins
bake:
12 mins
total:
27 mins
Servings:
30
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a 15x10x1-inch baking pan combine almonds, walnuts, and pumpkin seeds. Bake about 12 minutes or until toasted, stirring once.

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  • In a small bowl combine rosemary, brown sugar, salt, and cayenne pepper. Stir in butter. Drizzle butter mixture over nuts, tossing gently to coat. Serve warm or cooled to room temperature. Store in an airtight container for up to 3 days.

Nutrition Facts

177 calories; fat 15g; cholesterol 2mg; saturated fat 2g; carbohydrates 5g; mono fat 2g; poly fat 4g; trans fatty acid 0g; insoluble fiber 2g; sugars 1g; protein 6g; vitamin a 48.6IU; vitamin c 0.6mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0.2mg; vitamin b6 0mg; folate 12.1mcg; vitamin b12 0mcg; sodium 60mg; potassium 89mg; calcium 50.5mg; iron 1.8mg.
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