2 ½ cups of raw, unsalted pecans, almond & walnuts. OR any combination you have on hand.
2 tsp. olive oil
1 tsp. chili powder
½ tsp. cumin
1 Tbs. lime juice
1 Tbs. chopped rosemary
1/2 tsp. sea salt
Preheat oven to 325 degrees.
Line cookie sheet with parchment paper
In bowl, combine all ingredients except nuts
Add nuts to coat and pour coated nuts onto cookie sheet.
Spread out as much as possible so the nuts aren’t in a big jumble.
Cook for 10 minutes, stir and cook for 2 – 5 minutes more or until they are slightly roasted and smell yummy.
Roasted nuts can be stored in an airtight container for up to 2 weeks, but they won’t last that long!