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Export 7 ingredients for grocery delivery
Step 1
Preheat an oven to 300°F.
Step 2
Measure the nuts into a medium sized bowl and mix with a large spoon.
Step 3
Heat the olive oil in a small saucepan or small sauté pan over medium-low heat. Once warm add the chopped fresh rosemary and only cook for about a minute. Do not cook too long or the rosemary will burn.
Step 4
Pour the rosemary olive oil over the nuts (yes, use a spatula to get all the oil and rosemary out of the pan and onto the nuts) and stir to coat the nuts.
Step 5
In a separate small bowl, stir together the sugar, cumin, salt, black pepper, cayenne pepper and smoked paprika.
Step 6
Add the spice mixture to the nuts and stir to coat all the nuts.
Step 7
Pour the nuts onto a rimmed baking pan (again use a spatula and scrape the bowl to get all the oil and spices onto the nuts). Shake the pan until the nuts are in a single layer.
Step 8
Bake for 10 minutes. Toss the nuts with a spatula and then shake the pan again to make sure the nuts are in a single layer and bake for an additional 10 minutes.
Step 9
Remove from the oven and let cool completely.
Step 10
Store in an airtight container at room temperature for up to 4 days.
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