- ½ cup finely chopped rosemary leaves, do not chop stem (approximately ⅔ ounce on the stem, do not use dried rosemary)
- 1 packed tablespoon dark brown sugar
- 1 teaspoon kosher salt (the coarser grain is essential in this recipe; any coarse/flaky grain salt can be substituted)
- ⅛ teaspoon cayenne pepper, or to taste
- 8 ounces lightly salted peanuts
- 8 ounces unsalted whole almonds
- 8 ounces unsalted shelled pistachios
- 1½ tablespoons light, trans fat-free buttery spread
Preheat over to 375°F.
Place rosemary, brown sugar, kosher salt and cayenne pepper in a bowl and incorporate well mashing with a fork. Set aside.
Place nuts in an ungreased 9x13” baking pan. Bake 10 minutes, or until warmed. Take care not to burn the nuts.
Melt margarine (we substituted this with reduced fat Kerrygold butter) and stir well before mixing with nuts. Toss nuts several times to coat. Sprinkle rosemary mixture over nuts. Toss and stir to coat.
Cool nuts and store in airtight container.
This recipe, and many others, including nutritional information, can be found in What do I Eat Now? A Step-by-Step Guide to Eating Right with Type 2 Diabetes, 2nd edition by Tami A. Ross and Patti B. Geil. ©2015 by the American Diabetes Association, Inc.® To order this book, please call 800.232.6733 or order online at ShopDiabetes.org.