Directions:
- Preheat oven to 350°. Spread cashews, pecans and almonds into an ungreased 15x10x1-in. baking pan. Bake 8-10 minutes or until toasted, stirring occasionally.
- In a large saucepan, combine butter and brown sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in rosemary and thyme. Add nuts and toss to coat.
- Spread on waxed paper to cool. Store in an airtight container in the refrigerator. Yield: 2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 485.01 Kcal (2031 kJ) | ||
| Calories from fat | 394.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.82g | 67% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 176.35mg | 7% | |
| Potassium | 401.08mg | 9% | |
| Total Carbs | 18.65g | 6% | |
| Sugars | 5.08g | 20% | |
| Dietary Fiber | 3.89g | 16% | |
| Protein | 12.22g | 24% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 3.1mg | 17% | |
| Calcium | 64.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 615.7 Kcal (2578 kJ) | ||
| Calories from fat | 500.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.62g | 67% | |
|---|---|---|---|
| Cholesterol | 6.46mg | 2% | |
| Sodium | 223.86mg | 7% | |
| Potassium | 509.15mg | 9% | |
| Total Carbs | 23.67g | 6% | |
| Sugars | 6.45g | 20% | |
| Dietary Fiber | 4.94g | 16% | |
| Protein | 15.52g | 24% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 4mg | 17% | |
| Calcium | 81.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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