Warm Roasted Nuts Straight From the Oven are a Hearty, Satisfying Snack and Compliment Everything!
This recipe will come in handy with the holidays coming up because you may find that you have a few extra mouths or moments that need filling. Either alone with a glass of wine, as an appetizer, or as a component of your charcuterie boards, we have you covered with the recipe for our favorite roasted nuts that you can quickly and simply make from home.
Of course, in true Flouwer Co.-style, we always toss in dried edible flowers! We find that both of our Edible Flower Sprinkles varieties, Sweet and Savory, do just as well in this recipe. The chive blossom and purple basil from Savory lend a little more of an herby robustness, while the lavender and rose from Sweet are a little lighter and more floral - but both are equally delicious!
In addition to dried flowers, we also throw in some fresh rosemary because rosemary is always a good idea! Also, our recipe is made from a limited list of vegan-friendly ingredients. We found that many variations use butter and honey, although they are also very tasty, they are not practical for people that opt for a vegan diet. However, we've included notes below for substitutions based on your preferences. And lastly, there is a little cayenne pepper for some heat to warm you up during the colder months. Enjoy!
Floral Roasted Nuts
2 C Raw Unsalted Nuts - We like a mix here. Typically cashews and almonds, but walnuts, pecans and pistachios are nice too.
1 Tbs Coconut Oil - If you do not have coconut oil, or if you prefer, use butter*.
3 Tbs Organic Maple Syrup - If you do not like the taste of maple, or if you prefer, use honey*.
1 Tsp Organic Brown Sugar
1 Tsp Sea Salt
1/4 Tsp Cayenne
2 Tbs Fresh Rosemary - chopped
2+ Tbs of Flouwer Co. Edible Flower Sprinkles - optional, but highly recommended.
Preheat oven to 350 degrees.
Pour nuts into a mixing bowl to combine.
On the stovetop over medium heat and using a small sauté pan, melt the coconut oil.
Lower heat to medium-low and add the brown sugar, sea salt, cayenne, and chopped rosemary. Stir to combine and cook until fragrant and the sugar has dissolved, about 1 minute. Be sure not to burn the sugar.
Remove from heat and stir in the maple syrup until well combined.
Pour the warm mixture over the nuts and toss to completely coat.
Pour the seasoned nuts on to a baking sheet.
Bake for 5 minutes, then toss the nuts, rotate the sheet pan and bake for another 5 minutes.
Check the nuts to be sure they are not burning You want the final product to be caramelized, not too dark.
You will probably need to roast the nuts for another 3-8 minutes, but check on them for doneness. They can quickly go from golden to burned so be sure to watch them.
Once the nuts have caramelized and are a warm golden color, take them out of the oven and garnish with Flouwer Co. Edible Flower Sprinkles. Because the dried petals are primarily for effect, you may use as much or as little as you like to achieve your desired look.
While still hot from the oven, pour the seasoned roasted nuts out on to a sheet of parchment paper to cool slightly and break up large clusters.
These are good anytime, but are best when served still warm. For any leftovers, this recipe will keep for about 1 week when stored at room temperature in a sealed container.
*If you choose to substitute butter or honey, this recipe is no longer vegan-friendly.
That's it! Another simple stunner for a perfect treat to share with friends and family - if there are any left! Let us know what you think and if you swap out any of the ingredients above and come up with an amazing variation that you would like to share with us, please do nut hesitate - hehe!