Recipe Image

Rosemary Roasted Nuts

  • 10 m
  • 25 m
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.”


    • 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


  • 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.
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