Rosemary and Chile-Spiced Nuts

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1 pound

Adapted from a snack found in “Fine Cooking” magazine, this easy-to-make recipe can be doubled (or even tripled) and the nuts can be stored for up to a week in airtight containers.


  • 14 pound each roasted, salted almonds, pecans, cashews and walnuts
  • 1 12 tablespoons brown sugar
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon minced, crushed chipotle pepper
  • 2 tablespoons Organic Valley butter, melted


1. Heat oven to 400 degrees. Line a large baking sheet with parchment paper.

2. Spread nuts out on parchment and bake 10 minutes. As soon as they come out of the oven, toss them with the remaining ingredients. Serve warm or at room temperature.

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