8 Serves
25 Mins
Preheat your oven to 175°C.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
23 µg / 400 µgCalcium
81 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
185 mg / 1,250 mgPotassium
302 mg / 4,700 mgSodium
366 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Spread the almonds and mixed nuts in a single layer on a baking sheet and toast them in the center of the oven until they are fragrant and golden.
While the nuts are toasting, combine the fresh rosemary in a large mixing bowl with any additional seasonings.
Remove the nuts from the oven and immediately toss them into the bowl with the rosemary mixture until they are evenly coated.
Allow the nuts to cool completely on the baking sheet before serving to ensure the flavors set.
46
g117
g58
g
