1 pound cashew nuts (and/or Pecans)
1 tablespoon coconut sugar
1½ teaspoons kosher salt
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
½ teaspoon freshly ground pepper
1 pinch of cayenne pepper
2 tablespoons extra-virgin olive oil
Preheat oven to 350°F.
Spread nuts in one layer on a large baking sheet. Roast until they begin to brown, about 12-13 minutes. Watch carefully so they don’t burn.
Meanwhile, combine sugar, salt, thyme, rosemary, pepper and cayenne in a small bowl. I personally like my herbs minced but not into dust so I use kitchen shears in a small bowl and cut them to the desired size.
Transfer the roasted pecans to a large bowl, drizzle with oil and toss well to coat completely. Sprinkle with the spice mixture and toss again. Serve warm or let cool completely before storing in an airtight container.
Adapted from EatingWell.com’s Mississippi Spiced Pecans