Roasted Nuts with Lemon, Rosemary, and Sea Salt
By Chef Louise Mellor | Published November 21, 2011
4 Cups of roasted unsalted nuts
2 Tablespoons of butter
2 Tablespoons of olive oil
2 Tablespoon of chopped fresh rosemary
Zest of 2 lemons
1-2 teaspoons of sea salt
Preheat your oven to 325 degrees
Line a baking sheet with parchment paper or foil.
In a small sauté pan melt the butter and warm the olive oil.
Add in the lemon zest and rosemary, and stir to combine.
Place the nuts in a small Mason Cash mixing bowl, and pour the butter mixture over the top.
Stir to combine the nuts with the butter and olive oil mixture, and sprinkle.
Lay the nuts out evenly onto a lined baking sheet sprinkle with the sea salt.
Place into the oven and roast for 15-20 or until nuts are golden brown and fragrant.
By Chef Louise Mellor | Published November 21, 2011
4 Cups of roasted unsalted nuts
2 Tablespoons of butter
2 Tablespoons of olive oil
2 Tablespoon of chopped fresh rosemary
Zest of 2 lemons
1-2 teaspoons of sea salt
Preheat your oven to 325 degrees
Line a baking sheet with parchment paper or foil.
In a small sauté pan melt the butter and warm the olive oil.
Add in the lemon zest and rosemary, and stir to combine.
Place the nuts in a small Mason Cash mixing bowl, and pour the butter mixture over the top.
Stir to combine the nuts with the butter and olive oil mixture, and sprinkle.
Lay the nuts out evenly onto a lined baking sheet sprinkle with the sea salt.
Place into the oven and roast for 15-20 or until nuts are golden brown and fragrant.