Holiday Nut Medley with Cranberries

Yield: 5 cups

Time: 30 minutes

Ingredients:

• 1 cup unsalted raw cashews

• 1 cup unsalted raw macadamia nuts

• 1 cup unsalted raw pecans

• 1 cup unsalted raw shelled pistachios

• 2 tablespoons unsalted butter

• 2 tablespoons chopped rosemary, plus 2 whole sprigs, for garnish

• 2 tablespoons light brown sugar

• 1 tablespoon chopped thyme

• 3/4 teaspoon cayenne pepper

• 1 teaspoon fine sea salt

• 1 cup dried cranberries

Instructions:

1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

2. Combine the cashews, macadamias, pecans and pistachios in a large bowl.

3. Melt the butter in a small saucepan. Pour the butter over the nuts and combine with a wooden spoon. Stir in the chopped rosemary, brown sugar, thyme, cayenne pepper and salt until combined.

4. Spread the nuts evenly on the parchment-lined rimmed baking sheet and cook until toasted and fragrant, 12 to 14 minutes.

5. Allow the nuts to cool slightly until they are warm, about 5 minutes.

6. Combine the dried cranberries with the warm nut medley in a large bowl. Season with salt, if desired. Garnish with the rosemary sprigs before serving.

Source: Food Network

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