Rosemary Roasted Nuts

Rosemary Roasted Nuts

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From: Diabetic Living Magazine

This herb-accented roasted nut mix is a family-favorite. You can munch on the nuts as a snack, or you can sprinkle them over mashed sweet potatoes or a salad. Or use them to stuff baked apples.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 egg white
  • 2 teaspoons snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • ½ teaspoon coarsely ground black pepper
  • ½ teaspoon salt
  • 3 cups walnut pieces, hazelnuts (filberts), and/or whole almonds


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil; lightly coat foil with nonstick cooking spray. Set aside. In a medium bowl, lightly beat the egg white with a fork until frothy. Add rosemary, pepper and salt, beating with the fork until combined. Add nuts; toss to coat.
  2. Spread nut mixture in an even layer in the prepared pan. Bake for 15 to 20 minutes or until golden, stirring once.
  3. Remove foil with nuts from pan; set aside to cool. Break up any large pieces. Store in an airtight container in freezer for up to 1 month.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 198 calories; 20 g fat(2 g sat); 2 g fiber; 4 g carbohydrates; 5 g protein; 102 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 2 fat, 1 high-fat protein

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