rosemary spiced nutsMy friend Allison ordered a spicy nut mix at the Soho House in New York.

I was addicted and completely obsessed with these nuts. The savory, spiciness and the sweetness together are a perfect combination.

This is great to make around Halloween if you save all the pumpkin seeds from your pumpkin carving. Wash them and let them air dry for a day.

Rosemary spiced mixed nuts
Serves 12
533 calories
25 g
5 g
46 g
15 g
7 g
92 g
304 g
3 g
0 g
36 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 533
Calories from Fat 382
% Daily Value *
Total Fat 46g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 23g
Cholesterol 5mg
Sodium 304mg
Total Carbohydrates 25g
Dietary Fiber 9g
Sugars 3g
Protein 15g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 4 cups of mixed raw nuts fx.
  2. • 2 cups of pumpkin seeds
  3. • ½ cup of pecans
  4. • ½ cup of brazil nuts
  5. • 1 cup of walnuts
  6. • 1 cup of almonds
  7. • ½ teaspoon ground coriander
  8. • ½ teaspoon ground cumin
  9. • ½ teaspoon cayenne pepper
  10. • 2 tablespoons chopped fresh rosemary or dried rosemary if you don’t have any fresh rosemary
  11. • 2 tablespoons butter
  12. • 2 tablespoons dark brown sugar
  13. • 1-2 teaspoons flaky sea salt
  1. 1. Position a rack in the center of the oven to 350°F (175 °C)
  2. 2. Scatter the nuts and seeds on a baking sheet and bake, shake the sheet a couple of times during baking, until the nuts are nicely toasted. About 10 min.
  3. 3. Meanwhile heat a small heavy pot over medium-high heat. Sprinkle in the ground coriander ,ground cumin and cayenne pepper and toast until aromatic, about 30 sec.
  4. 4. Add the rosemary, butter and sugar to the pot of spices and let the butter and sugar melt on low heat.
  5. 5. In a medium bowl pour the toasted nuts and seeds in along with the warm butter mix and stir until all nuts and seeds are coated.
  6. 6. Spread the nut mix out on a baking pan and sprinkle flaky sea salt over the mixed nuts and let the mixture cool off before storing in an airtight container.
  1. TIP: The nuts are a great gift for family and friends. I put them in a little masonry jar with a little card and a ribbon on.

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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