• 4 cups of roasted unsalted nuts
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • 2 tablespoons of chopped fresh rosemary
  • Zest of 2 lemons
  • 1-2 teaspoons of sea salt


  • 1

    Preheat the oven to 325 degrees.

  • 2

    Line a baking sheet with parchment paper or foil.

  • 3

    In a small sauté pan melt the butter and warm the olive oil. Add in the lemon zest and rosemary, then stir to combine.

  • 4

    Put the nuts in a medium mixing bowl and pour the butter mixture over the top. Stir to combine.

  • 5

    Lay the nuts out evenly on to the lined baking sheet and sprinkle with the sea salt. Place into the oven and roast for 15-20 or until nuts are golden brown and fragrant.


Store nuts in an airtight container or Ziploc bag.