Now that the weather has turned cooler and it gets dark at 5 p.m., I can’t get enough comfort food. You know the food that smells (and warms) up the whole house? While this recipe doesn’t cook for hours and hours like a lot of the other dishes that have come out of my kitchen lately.. Read more
These cocktail nuts are my lower carb take an a snack I picked up while traveling recently. The maple and rosemary combo was just too tempting to resist. The pre-packaged nuts weren’t overly sweet, despite the use of real maple syrup. So I tried to emulate that by adding just a touch of sweetener to my version. The result was a salty, addictive snack with just a hint of sweetness.
1 cup almonds
1 cup pecans
1 cup walnuts
2 tbsp butter, melted
2 tsp maple extract
2 tbsp Swerve Sweetener or other granulated erythritol
2 tbsp fresh rosemary, chopped
1/2 tsp sea salt
Preheat oven to 350F and line a large rimmed baking with parchment paper.
In a large bowl, combine almonds, pecans and walnuts. In a small bowl, combine melted butter and maple extract. Add to nut mixture and toss to combine.
Add sweetener, rosemary and sea salt and toss to combine. Spread in a single layer over prepared baking pan and bake 10 minutes, stirring occasionally.
Remove and let cool before serving.