Category: Appetizers & Snacks
~1/2 lb. roasted unsalted almonds
~1/2 lb. roasted unsalted cashews
~2 tablespoons minced fresh rosemary leaves
~ 1 tablespoon melted coconut oil, melted
~1 1/2 teaspoons Celtic sea salt
~1/4 to ½ teaspoons cayenne pepper
~1/4 to ½ teaspoons cumin
~1/4 cup raw pumpkin seeds
Optional: 2 teaspoons coconut sugar or Monk fruit sweetener
~Preheat oven to 350. Spread the nuts and pumpkin seeds out on a sheet pan. Toast in the oven until warm, about 5 min. In a large bowl, combine rosemary, coconut oil, sea salt, sugar (if using), cayenne, and cumin. Thoroughly toss the warm nuts with the spiced rosemary mixture and serve warm.
Optional: You can always add or change out different nuts and seeds, just keep the total nut quantities to 1 pound. You can also change seasoning if desired.