Cacio E Pepe Roasted Nuts
HB-11295 · Hand-built original · American
Cashews and almonds roasted in butter with Parmigiano Reggiano and plenty of black pepper, finished with fresh rosemary.
AmericanAppetizer20 minServes 2998 kcalVegetarianGluten-freeDiabeticHigh FiberRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:2quantities adjust to match
Ingredients
- 1 Cup Raw Cashews
- 1 Cup Raw Almonds
- ¼ Cup Melted Butter (salted)
- ¾ Cup Parmigiano Reggiano Cheese (freshly grated)
- 1 Tablespoon Ground Black Pepper
- 1 Tablespoon fresh rosemary (finely chopped)
Method
- Heat the oven to 350°F.
- Stir the cashews and almonds in a large bowl with the melted butter, grated Parmigiano Reggiano and black pepper until the nuts are well coated; the mixture will look a little dry, which is fine.
- Spread the nut mixture in a single, even layer on a lined baking sheet.
- Bake for 15–16 minutes until the nuts are golden and fragrant, watching them near the end so they do not burn.
- Cool the nuts completely on the pan, then break them into clusters of whatever size you like.
- Sprinkle the finely chopped rosemary over the clusters and serve; keep leftovers in a sealed container in the fridge for up to one week.
Prep: 5 min · Cook: 15 min · Total: 20 min
Nutrition (per serving, where published)
998 kcalCalories
27.1 gProtein
44.2 gCarbs
83.5 gFat
17.3 gSaturates
12.7 gFibre
0.1 gSugars
189 mgSodium
61 mgCholesterol
1068 mgPotassium
257 mgCalcium
7.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data