|~ Rosemary Glazed Pecans & Almonds before baking~|
|~ Rosemary Glazed Pecan & Almond (Re)creation ~|
|~ Close-up of the finished product ~|
- 1 cup raw almonds
- 2 cups raw pecans
- 3 tbsp honey
- 2-3 tbsp butter
- 1/4 tsp pepper
- 1 tsp sea salt
- 4 springs of rosemary
Preheat oven to 350 F.
In a small skillet, melt butter and stir in salt and pepper.
In a medium bowl, mix together the pecans, almonds & honey.
Next, pour in the butter mixture and stir well.
Scoop the mixture onto a baking tray or dish and top with the rosemary sprigs.
Bake in the oven for 10 minutes, then stir. Bake for 2-3 more minutes until crispy (but not burnt).
Transfer the nuts onto parchment paper and separate them carefully with a fork.
Let cool for 30 minutes and enjoy!