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6 Points Plus Per Serving Based on 35 Servings
Preheat oven to 350 and set the oven racks to the 1st and 3rd positions. Line two baking sheets with parchment paper or tin foil and set aside. In a large bowl, combine almonds, cashews and pecans.
Finely chop rosemary and measure 1 Tablespoon. Combine with sea salt and pinch red pepper flakes.
Heat coconut oil in a frying pan over medium heat. Once melted and very hot, add rosemary, salt and red pepper flakes. Cook about 30 seconds, stirring constantly.
Immediately remove from heat and pour over mixed nuts.
Toss until well coated and pour half of the nuts onto each baking sheet. Shake until they are in one layer.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.